KL 71 Cheese Yeast

Yeast for neutralization & flavor development in soft cheese; control of hole formation. This yeast is often found in many traditional raw bloomy, smeared, and washed-rind cheese. It is a rapid neutralizer, with aromatic gas and small eye formation properties. KL is anaerobic, so it works in the absence of oxygen inside the body of the cheese, as well as on the rind surface. Use KL 71 to improve flavor and aroma, to accelerate and strengthen growth surface flora, and to increase microflora biodiversity to actively prevent contamination and unwanted molds.