This mesophilic cheese starter culture includes a blend of lactic bacteria specially selected for production of semi-hard cheeses such as Cheddar, Colby, Jack and Dutch cheeses such as Gouda and Edam.
It is a low gas producing cheese culture which creates a smooth, consistent texture in the finished cheese and rounded flavour profile that sharpens with age.
The Culture Cupboard® pack of 5 starter culture sachets for Cheddar, Gouda and Edam can be used for any low-temperature semi-hard cheese requiring a smooth, consistent paste.
Each pack culture 8-10 litres (8-10 quarts) of milk which yields a finished cheese of approximately 1 kilogram - a good size for the home cheesemaker.
Exp Date: Current Lot - 01 July 2019
Ingredients: GMO-free Maltodextrin, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis
Net WT: 10 g (0.71 oz)
Contains: 5 individual packs
Cultures: Each sachet cultures 8 litres (8 quarts) of milk - Total 40 litres (40 quarts)
COO: Made in NZ from imported ingredients
Milk to use: Refer to Recipe.
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