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CHN19 Cheese Culture- for professional results. Ideal for many harder cheeses, including Colby, Cheddar and Jack cheeses, and European semi-hard cheeses such as Gouda and Edam.
A mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This provides fast acidification properties at a low inoculation rate.
50U (1 sachet) for 500 liters (132 USA Gallons)
COMPOSITION: Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diocotylactis
Storage: Store at 0 degrees F (-18 degrees Centigrade).
Please note that these sachets are sold and priced individually.