The essentials
- SWING Brevibacterium and Micrococcaceae bacteria naturally color and flavor cheese rinds.
- The range includes 5 strains with distinct pigmentation and flavor properties.
Why it's important
These bacteria form a biofilm that protects the rind. They reduce bitterness through their aminopeptidase activity and develop intense aromas through their amino acid metabolism.
The strains in detail
BL-1 / BL-2 (Brevibacterium linens):
- Orange pigmentation
- Light to pronounced sulfurous aromas
- For soft cheeses and mixed rinds (stabilized cheeses)
BC (Brevibacterium casei):
- No pigmentation
- Buttery and round aroma
- Improves texture
- For all types of cheeses, especially light ones
SALSA-1 (Micrococcaceae):
- Light orange pigmentation
- Intense farmhouse and stable aromas
- For washed-rind soft cheeses, uncooked pressed cheeses
SALSA-2 (Micrococcaceae):
- No pigmentation
- Light aromas
- For all types of cheeses (soft, pressed, fresh cheeses)
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