Washed Rind 1 (Brevibacterium Linens) – Small


Technical name

Contains Brevibacterium linens (member of the Corynebacteria family)




B. Linens imparts a distinctive reddish color to the rind of the cheese and it has a major influence on developing the distinctive sulfur and complex earthy aromas and tastes of smear-ripened (washed rind) cheese. It plays an important role in the maturation and flavor production of all washed rinds (soft, pressed, and cooked styles), examples such as, Swiss Styles such as Raclette, Port Salut, St. Paulin, Bel Paese, Munster, Limburger, Brick and Monterey.

Most cheese are quite acidic when first made but for any B. Linens to grow it likes a low acid or neutralized environment. Geotrichum candidum can assist with lowering acid levels on the surface but low acid development in the cheese is most important for the brevi to grow.

Handy hints

  • The washed rind flavour and colour will continue to develop with more washes of the cheese so apply less washes if you like a weak washed rind flavour or more washes if you like a stronger washed rind flavour
  • B. Linens can also be added to white mould cheese at the same time as the white mould spores are added but no washing is required (or maybe just one wash) on about day 4. The B. Linens will grow just a little during the ripening and storage phases to provide a low level of washed rind flavour that enhances the white mould flavour
  • When washing the cheese, it needs to be have a well oxygenated (lots of fresh air) but an 85% – 90% humidity atmosphere to accelerate the development of colour and aroma by the B. Linens. But the cheese should never be excessively wet or allowed to dry out.


Add B. Linens directly to the milk at rate of approximately 1/8 th ‘drop’ spoon to 5 litres milk but also wash directly onto the rind using a “morge” wash with 1/16 drop spoon of B. linens + 3% salt. Washing should not begin until cheese is 3 or 4 days of age.


Freeze dried in resealable bottle


in Freezer (-18°C)

Weight 0.015 kg
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