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
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years