Print Page - Using "PLA" Ripening Cullture for the first time.

Title: Using "PLA" Ripening Cullture for the first time.
Post by: Mandalay on January 13, 2018, 03:09:34 PM

I am wanting to use the PLA ripener and am new to it's use. Is this usually added prior to rennet always or is it sprayed on the exterior of the cheese.
Which Cheeses would it be most widely used on? Ones such as Tomme's?

Title: Re: Using "PLA" Ripening Cullture for the first time.
Post by: AnnDee on January 13, 2018, 04:24:09 PM

It can be sprayed or added to washing brine. PLA is used for cheese that needs blinens, geo and yeast action like Reblochon, Morbier, Limburger...
I use it for my Reblochon, Morbier and St Paulin on regular basis, I love this culture!

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Mandalay on January 13, 2018, 03:09:34 PM