Brevibacterium Ripening Mix

B. linens are added to the milk with the cultures or applied to the exterior of the cheese through multiple washings. They give a funky, dirty-sock smell to the cheese, but that flavor isn’t noticeable in the cheese paste itself — the cheese simply tastes rich, nuanced, and delicious. Some cheeses that (sometimes) use B. linens include Gruyère and Raclette, as well as Munster, Appenzellar, and Tete de Moine.