This is an excellent choice for any of the cheese made because it has both low and high-temperature lactic bacteria as well as flavour development. We have added thermophiles to help in the ripening process.
This is what is commonly referred to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to develop the necessary acidity. It also contains Streptococcus.thermophilius which will serve as a ripening culture and acid producer to act a bit later in the process. The Mesophilic cultures will produce the acidity and flavour development during the first part of the process. Then, after the cheese is salted and in maturing room, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components for flavour.
Enough starter culture to inoculate 100 liters of milk
Contains
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis
- Streptococcus thermophilus
