Secondary Cultures

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Penicillium Candidum

Penicillium Candidum (white mould)

Penicillium Candidum PC22 (fast growth)

PC 22 HYP 10D (Vegan Friendly, White Mould)

Penicillium Roqueforti

Penicillium Roqueforti (blue mould)

PRB6 Penicillium Roqueforti

PRB 6 HYP (Penicillium Roqueforti)

Geotrichum Candidum

Geotrichum Candidum for Brie & Camembert

Geo 15 LYO 10D (Geotrichum Candidum)

Brevibacterium Linens

Brevibacterium Linens (red mould)

Propionic Culture

Propionic Cheese Culture for hard cheeses (for eye formation)

PLA Ripening Mix

PLA Ripening Mix 2D

L200 Yeast Culture Delbaryomyces hansenii

Cheese Culture L200 - Yeast culture (Delbaryomyces hansenii)

Flav54 Cheese Culture

FLAV 54 Flavour enhancer for Cheddar & Semi-hard cheeses

MD 88 50DCU Flavour Adjunct

Cheese Culture - KL 71 Klyveromyces lactis, yeast for deacidification

Cheese Culture - KL 71 Klyveromyces lactis, yeast for deacidification