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 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

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for Semi Hard 2 Culture (Kazu)