E. faecalis/ E. faecium?

[sir goatsalot]

Hi,

I am wondering about how to increase barnyardy notes in a soft-ripened cheese. The closest I got to a commercial culture was Micrococcus freudenreichii Guillebeau (available here: http://www.atcc.org/products/all/8459.aspx), but at $350 it's not viable. Any suggestions?

Thanks!

[Frodage3]

How about adding caproic acid in small doses?