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Cheese Cultures produce acidity in milk & add flavor to cheese.
Proper acid development is important in preserving cheese. They come 2 ways, Direct
Set and Mother (re-culturable). Mother cultures are made in advance, Direct Sets are
added right into the milk, saving both time & accuracy. Kept frozen they have a 2yr. life.
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| CS300 |
Mesophilic Cheese Culture (Direct Set)
- Used in producing Cheddar, Monterey Jack, Gouda, Edam, Muenster, Colby and Blue. One pack is
used for up to 2 gallons of milk.
Culture includes: s.lactis, s. cremoris.
Instructions included. |
| CS305 |
Thermophilic Cheese Culture (Direct Set)
- Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses.
One pack is used for up to 2 gallons of milk.
Culture includes: s. thermophilus, d.s.lactis, helveticus.
Instructions included. |
| CS320 |
Formage Blanc- A soft, creamy spreading cheese similar to cream cheese with
a delightfully rich flavor. So simple to make even kids can make it. One pack sets 1 gallon of milk & yields 2 lbs. of cheese.
Culture includes: s.lactis, s.creamoris, l. biovar diacetylactis and rennet.
Instructions included. |
| CS356 |
Flora Danica (Re-Culturable) -
This culture adds a delicious taste to any soft cheese, great for use in Camembert, Brie, Feta & Blue. 1 pack is enough to direct set
50gal of milk. May be used as a direct set or a mother culture.
Culture includes: s.lactis, s. cremoris, s.lactis biovar diacetylactis,
m.s. cremoris.
Instructions included. |
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