Sigma 63 - Ble3
The orange crust is typical of many French cheeses. A bark that creates a very special aromatic sensation. This culture is technically the Brevibacterium Linens. It develops a moist, orange and very aromatic crust. The jar serves to inoculate up to 200 liters of milk.
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This crop can be used in three ways: the first is to include the product at the same time as the lactic ferments. The lactic ferments are included in the milk once tempered and always before the rennet (from 45 mins to 1 hour). The other way is to include the product in the brine and bathe the cheese in it regularly as it matures. There would be another last one that is to dissolve it in water and spray it directly on the crust of the cheese.