Hi everyone -- have now stumbled across a couple of soft surface ripened cheeses with an orange coloring on the normal white white rind. Unless it is a coincidence, this seems to add a wonderful bite to the aftertaste (as long as used sparingly as a spread!). Google query suggests this could be a mild case of Linens... My 2 part question to the forum is: 1) Is this indeed B Linens? and 2) How would I go about recreating this effect on my Brie?. Thanks in advance for any advice!
Alex
That is a very complex rind involving all sorts of yeasts, including b linens. Google OFR9 or PLA, both made by Danisco. They have, from memory, about 6 or 7 different yeasts in them. You add them to the milk and they work their magic underneath the white mould. As it dies away the yeasty surface is revealed.