Cheese Culture Cheese Starter

Type of Bacteria: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp.

lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose Yield: One package for 50 liters of milk Storage: In the ...Type of Bacteria: Lactococcus lactis subsp.

lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar.

diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose Yield: One package for 50 liters of milk Storage: In the refrigerator. Can be transported at room temperature for a short period thanks to lyophilization.

Optimal Growth Temperature: 32 - 35 °C Suitable Cheeses: Lancashire, Mozzarella, Cheshire, Brie, Stilton (young, white versions), Ricotta, Double Gloucester, Camembert, Wensleydale, Feta Professional Cheesemaking at Home: With a mix of mesophilic and thermophilic bacteria, you can easily prepare a variety of delicious soft cheeses like Feta, Halloumi, Stilton Quark, and more at home.