What You Need to Know
Brevibacterium linens and other salt-tolerant microbes metabolize cheese proteins/lipids, producing sulfur compounds (methanethiol, dimethyl trisulfide) and free fatty acids through proteolysis and lipolysis.
Essential for developing the characteristic pungency and umami depth in washed-rind cheeses like Munster or Limburger.
Key Parameters
Temperature
15°C
10°C - 20°C
Time
14 days
7 days - 30 days
Equipment
Cheese moldRipening roomTemperature control system
Steps
- 1.
Époisses de Bourgogne (Burgundy, France): Marc de Bourgogne washing promotes B. linens growth
- 2.
Limburger sandwich (Belgium/Germany): Rind microbes balance rye bread's density
The Science
Primary Reaction
Lactic acid fermentation