The Aromatic Mesophilic culture can be used in cheeses to create a buttery taste. Good for use in mould-ripened cheese such as Camembert, Brie, and especially suited to Blue cheese for its gas-producing properties that assist the creation of small pockets for blue mould development. It’s a moderate acidifier and can also be used for Havarti, Cream Cheese, Sour cream, Creme Fraiche, Cottage Cheese, Fromage blanc, Chevre frais, St-Maure, Valencay, and Cultured Butter.
Aromatic Mesophilic Culture (YV32) is a freeze-dried mixed strain culture containing:
- Lactoccus lactis subsp. cremoris
- Lactoccus lactis subsp.lactis
- Lactoccus lactis subsp. diacetylactis
This is a gas-producing culture, where little air pockets will be observed in the cheese. If gas is not desired, then use the Mesophilic Culture.
Each sachet doses 4L of milk.
Shelf life is 24 months when stored in the freezer. This culture lasts out of the freezer (at room temperature) for 3 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.