Red culture/red smear

Cheeses made with red mould (e.g. Allgäuer Mountain Cheese g.U., Sechsender, Alpenländer Raclette) are ‘rubbed’ during maturation with salt water enriched with red mould bacteria (Brevibacterium linens), which is then rubbed or brushed into the surface. This process creates a smeared rind that protects the cheese from foreign bacteria while delivering its characteristic strong flavour and orange-red-brown hue.