Flavor-Enhancing Farmhouse Culture KAZU 1000

Flavor-enhancing "farmhouse" culture for cheddars, other semi-hard cheese, and soft cheeses where a nutty flavor is desired. This culture contains L. helvetius, a thermophilic adjunct that produces increases flavor development and limits bitterness during the ripening process. Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus.