Description
Controlled surface microbial colonization creates complex flavor profiles in aged cheeses.
Technical
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.
Culinary Significance
Essential for developing the characteristic pungency and umami depth in washed-rind cheeses like Munster or Limburger.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
15°C optimal
10°C to 20°C range
Temperature range for optimal microbial growth
Time
14 days
7 days – 30 days
Equipment
Cheese moldRipening roomTemperature control system