A manageable 50-litre packet of MM100 Mesophilic culture suitable for Continental cheese types (Gouda, Edam, Leerdamer and Samsoe) as well as soft ripened, and fresh (unripened) cheeses (Brie, Camembert, Havarti, Blue and Chevre) cheeses.
Moderate acidifier with some gas and high diacetyl production
Contains specific strains of;
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetylactis
The info provided with the culture is extremely helpful
Outstanding service as always
just right
Used to make Emmentaler cheese following your instructions on YouTube.
Can’t wait to taste them
As required