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This culture works at better at temperatures between 40-45 C (Thermophilic) for hard mountain style cheeses such as Emmenthaler and Gruyere, Mozzarella, Queso de mano, Queso Guayanes, Provolone, etc.
It is often used in combination with other thermophilic cultures such as:
The common yogurt cultures are a blend of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
It can also be mixed with other Mesophilic cultures such as in the MA4002 where its work is then done primarily in the aging room.
This culture will last longer in store in the freezer