CHEESE CULTURE - FOR SEMI HARD CHEESE 2 (KAZU)
This culture includes the strain Lactobacillus helviticus for a slightly nutty flavour in aged cheeses such as Parmesan, Gouda, Aisago and Cheddar.
USAGE LEVELS: 1 sachet - enough to inoculate up to 300 litres of milk.
For smaller batches use 1/8 tsp for 5 litre.
COMPOSITION: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus.
Please note that this lactic acid culture has a dietary status of Kosher OU (Pareve) and is Halal AHA certified.
See our information leaflet below:-