Which one do you prefer and why? LR, SR-3, ARN, PLA, FR22
It depends on what you want it to do. Here (http://www.cheeseconnection.net/product/bacteria-linens-for-washed-rind-cheeses) is where I buy mine and a description of the differences. I tend to lean toward SR3 for Taleggio and Epoisses but have used the PLA for Muenster.
Here are two pictures of the results of the two.
I've used PLA in a lot of my semi-soft, semi-hard, and hard cheeses. I like the protection and results it gives to the cheese. Very consistent. Also, instead of trying to guess what combination of rind & paste development cultures will work, PLA is "one stop shopping" that provides a proven solution.
-Boofer-
Thanks Al--some great looking cheeses. And thanks for the reference to source ordering.
Thanks Boofer....great info.