Sacco Mesophilic Culture MO 030: Moderate/high acidifier with no gas or diacetyl production. Clean flavor, very closed texture, proteolytic during aging. Use for Cheddar, Colby, Monterey Jack, Feta, Caerphilly, Leicester, Wensleydale, and other semi-hard cheeses.
This culture features in our Hard, Soft, Feta, & Camembert Cheese Kits.
Contains Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. Lactis
Specification Sheet
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years
Anxious to try this!
You are doing great and also packing! Thank you for your prompt actions.
Great product. Made my milk go sour. Safe source for cheese making supplies.
This is my go to culture for most cheeses that require a mesophilic culture of this type. It produces a very nice flavour with repeatable results.
Haven’t used it yet, but will do shortly.