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Brevibacterium linens, Arthrobacter nicotianae, geotrichum candidum: Specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory).

Please Note: This item has newly-designed packaging. There is no change in the product within.


Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio

Usage varies somewhat depending on strain and application: Inoculation directly into milk (allows some degree of pre-ripening) -- 1-2 doses per 1000 liters milk (2200 lbs.) and/or spray-on (direct surface application) -- 2 doses rehydrated in buffered water per 1000 liters milk (2200 lbs.)

Brevibacterium linens

Kosher Dairy, certificate available


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GEO 17

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