CHEESE CULTURE - CHN-19 for semi-hard cheeses

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A mesophilic, aromatic, direct vat (DVI) Culture primarily used in the manufacture of Continental semi-hard cheese varieties such as Cheddar, Gouda, Edam, Leerdam and Samsoe etc.

Each sachet contains 50DCU, enough to inoculate up to 500 litres (110 gallons) of fresh milk. This culture produces excellent flavour with some CO2, and provides fast acidification properties at low inoculation rates.

Description: Mesophilic freeze dried (FD) culture, comprising Lactococcus lactis subsp. cremoris + Leuconostoc + Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. lactis biovar. diacetylactis.

Storage: Keep deep frozen at -18°C

Please note that this lactic acid culture has a dietary status of Kosher (Dairy Excl. Passover).

Download Cheese Culture - CHN-19 PDF

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