FLAV 54 - FOR CHEDDAR & SEMI-HARD CHEESES

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Flav 54 is an adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavour and aroma. It is usually added in conjunction with either a thermophilic culture for an Alpine flavour, or with a mesophilic culture for a sweeter flavour in Cheddar.

Helps accelerate cheese flavour development in Cheddar and other semi-hard cheeses. Produces a savoury flavour note in aged cheese.

Contains Lactobacillus helveticus

This particular culture contains 5 doses. Normal usage 0.1 doses per 100 L of milk.

Store at -18°C.