CHEESE CULTURE - FOR SEMI HARD CHEESE 2 (KAZU)

CHEESE CULTURE - FOR SEMI HARD CHEESE 2 (KAZU)

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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:-

Download Cheese Culture - Semi Hard Cheese 2 PDF


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