A thermophilic culture for use in higher temperature applications. It can be used in many semi-hard cheese types, and Reblochon.
Freeze-dried concentrated lactic starter for direct vat inoculation of cheese and other fermented dairy products. Guide usage levels for semi-hard cheese and Reblochon types 5-8 DCU per 100 litres milk.Store at < 4 Degrees Centigrade. Add to milk when filling vat. Composition: Streptococcus thermophilus, Lactococcus delbrueckii subsp. lactis, Lactococcus delbrueckii supsp. bulgaricus. Suitable for use in Kosher, Halal, Organic and Vegetarian products.