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Mold/Aroma/Ripening

Mold/Aroma/Ripening
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ABL

Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-slow ripening time. 

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ARN

Brevibacterium linens, Arthrobacter nicotianae, geotrichum candidum: Specific blend for flavor of Normandy cheese and a balanced surface flora between penicillium candidum and acid-sensitive bacteria.

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B Linens 500s

Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity.

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CUM

Yeast used in ripened cheese for de-acidification and aroma development. 

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DH

Yeast used in ripened cheeses for de-acidification and aroma development. 

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FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma.

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GEO 13

GEO 13 Geotrichum candidum is a yeast that provides a mold-like appearance with intermediate flavor and aroma. Slight "mushroom/earthy" aroma.

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GEO 15

GEO 15 Geotrichum candidum is a yeast that provides a yeast-like appearance. Mild flavor and aroma.

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GEO 17

GEO 17 Geotrichum candidum is a yeast that provides a mold-like appearance and very mild flavor and aroma.

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HP6

Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-fast ripening time.  

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