Details
Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used especially in soft ripened or unripened specialty cheeses; may also be used for semi-hard cheeses such as farmhouse cheddar. This culture is a unique blend of standard mesophilic lactic acid cultures plus a thermophilic lactic acid culture (streptococcus thermophilus) for added flavor and quicker acid production during cheesemaking.
Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar. diacetylactis, Streptococcus thermophilus, sucrose, maltodextrins
Primary Applications: Brie, Camembert, Gouda, Chevre and Blue cheeses; also may be used for semi-hard cheeses such as Farmhouse Cheddar.
Allergens (US): NONE
GMO Status: non-GMO
Kosher Status: Kosher Dairy, certificate available
Additional Information
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