Freeze Dried aroma developing culture for cheddar and semi-hard cheeses.

Typical dosage: Cheddar - 0.1D to 100 litres of milk and semi-hard cheese - 0.1D per 100 litres of milk.

Shelf life is 18 months at < 4°C.

Contains: Lactobacillus helveticus.

Add the contents directly after heat treatment and cooling down.

Flav 54 strongly enhances the flavour release in Cheddar by way of a highly intense and sweet note, and accelerates maturation.

FLAV 54 is both Kosher and Halal approved.

Freeze Dried aroma developing culture for cheddar and semi-hard cheeses.

Shelf life is 18 months at < 4°C.

Contains: Lactobacillus helveticus.

Add the contents directly after heat treatment and cooling down.

Flav 54 strongly enhances the flavour release in Cheddar by way of a highly intense and sweet note, and accelerates maturation.

Freeze Dried aroma developing culture for cheddar and semi-hard cheeses.

Shelf life is 18 months at < 4°C.

Contains: Lactobacillus helveticus.

Add the contents directly after heat treatment and cooling down.

Flav 54 strongly enhances the flavour release in Cheddar by way of a highly intense and sweet note, and accelerates maturation.