Such a good versatile general culture that makes many different cheeses Unbelievable – it costs less than 5 cents to change 1 litre of milk into delicious cheese – with a long shelf life this gives terrific versatility to your cheesemaking.
General mesophilic homofermentative culture. Contains selected strains of Lactococcus lactis ssp.lactis and Lactococcus lactis ssp.cremoris which ensures a uniform and controlled production of fresh cheese, soft cheese, semi-hard cheese and hard cheese
Suitable for:: Cheddar, Feta, Monterey Jack, Colby, Muenster, base culture for many “molded” white and blue cheese, Gouda, Edam, Samsoe, Danbo, Fontina, Fontal, Saint Paulin, Raclette, Manchego, Prate, as well as farm house type cheeses and big eyed cheeses with proprioni bacteria fermentation; also open structure types like Tilsit, Havarti, Esrom etc
Average ripening or affinage period for Haloumi – Haloumi is stored in the brine solution in the refrigerator and can be eaten immediately or stored for months in this way. It is a cheese that is made quickly and enjoyed quickly as well! Covers up to 50kg cheese depending on useage (1000L milk)
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