Brevibacterium linens SR3 — Washed-Rind Culture
Mould / adjunct culture by Danisco Choozit (IFF) · Mould / adjunct
2 Dose $8.95 · 10 Dose $18.95 · LR large pack $20.95 at New England Cheesemaking · checked October 23, 2026
Check current price at New England Cheesemaking Work out my dose
Our take
B. linens is the orange smear and the famous aroma of washed-rind cheese. The culture alone does not make a washed rind — the brine washing during ageing is what selects for it. Taleggio is the gentlest first washed-rind make; munster is the classic step up.
Details & dosage
| Culture family | Mould / adjunct |
| Made by | Danisco Choozit (IFF) |
| Strains / contents | Brevibacterium linens (SR3) |
| Pack | 2 Dose $8.95 · 10 Dose $18.95 · LR large pack $20.95 |
| Typical dose | 1/8 tsp per 2 gallons with the starter, per retailer directions; washed-rind spray method also on the retailer page |
| Storage | Store in the freezer |
| Sold by | New England Cheesemaking |
| Price checked | $8.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Munster
- Taleggio
- Époisses-style
- Limburger
- Brick
Good to know
- The wash is the culture management — brine-wash on schedule
- Adjunct only: start with MM 100 or a similar mesophilic base
- Expect aroma. A ripe washed rind announces itself
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Penicillium candidum SAM3 — White Mould Culture · Penicillium candidum NEIGE — White Mould Culture · Geotrichum candidum — Rind Culture ·