Milky Red Grease Culture for Washed-Rind Cheese, 1000 L Milk

Red Grease Culture – Flavourful Washed-Rind Cheese at Home

The Milky Red Grease Culture is the secret behind classic washed-rind cheeses such as Schlosskäse, Tilsiter or Appenzeller. Based on Brevibacterium linens, it forms the typical orange-red rind and gives your cheese its characteristic savoury flavour – perfect for hobby cheesemakers and anyone looking to upgrade their home dairy.

Simply dissolve the culture in saltwater and add it to the cheese milk, or spray it onto the finished cheese during ripening. This builds up the rind gradually and brings out a rich, savoury character. For a personal touch, many cheesemakers add spice extracts or alcoholic drinks like wine, beer or cider to create their own signature flavour.

Overview:

• Gives washed-rind cheese its typical savoury flavour and rind
• Easy to use – just dissolve in saltwater
• Proven for Schlosskäse, Tilsiter and Appenzeller
• Room for creative variations with spices and alcohol
• One pack is sufficient for 1000 litres of milk
• Suitable for beginners and experienced cheesemakers alike

Technical Data:

• Yield: sufficient for 1000 litres of milk
• Storage: at -18°C
• Application: dissolve in saltwater, add to milk or spray on cheese

Delivery Contents:

1x Milky Red Grease Culture

Questions & Answers:

Can I use the Red Grease Culture for other cheese varieties too?
Yes, it works well for various washed-rind cheeses and lets you experiment with different flavours.

How do I use the Red Grease Culture correctly?
Dissolve the culture in saltwater and add it to the cheese milk, or spray it onto the finished cheese to achieve the desired flavour.