ARN is an aroma developing culture. It comprises a distinct blend fostering a harmonious surface flora, combining Penicillium candidum and acid-sensitive bacteria. ARN utilizes two varieties of Brevibacterium linens—orange and ivory—for optimal results.
Contains: Brevibacterium aurantiacum, Arthrobacter nicotianae, Geotrichum candidum
Primary Applications: Normandy cheeses, washed rind and smear cheeses such as Limburger, Brick, traditional Muenster, Reblochon, Taleggio
Storage Conditions: Store in the freezer
Usage Info: If spraying on (recommended), dilute by sprinkling one small pinch (less than 1/8 tsp.) in 4-8 oz. buffered water (8 oz. non-chlorinated water with 1/8 tsp. salt and 1/8 tsp. sugar). Allow 16 hours reactivation in buffered water at refrigeration temperatures before use. If inoculating milk directly, sprinkle a small pinch (less than 1/8 tsp.) into 2 gallons milk.