Description
Brevi Linens Culture is used for:
- Rind Formation: Brevibacterium linens is responsible for developing the distinctive orange, sticky rind found on certain cheeses like Gruyère, Taleggio, Reblochon and Epoisse de Bourgogne. It thrives on the surface of the cheese during the aging process, creating a soft, reddish-orange rind.
- Flavour Development: This bacterium contributes to the characteristic strong, pungent aroma and robust, savoury flavour of washed-rind cheeses. It breaks down proteins and fats on the surface of the cheese, producing compounds that influence the flavour profile, giving these cheeses their distinctive taste.
- Aroma: Brevibacterium linens is also responsible for the strong, sometimes earthy, and pungent aroma associated with washed-rind cheeses. The bacteria produce volatile compounds, such as sulphur compounds, which contribute to the odour.
- Mould Prevention: By creating a thick, protective rind, Brevibacterium linens helps prevent the growth of harmful moulds and bacteria on the surface of the cheese, promoting safe aging conditions.
