Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Aisago and Cheddar.
50U (1 sachet). 1/8 tsp for 1 gallon, 1/4 tsp 2-5 gallon.
COMPOSITION: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus.
Storage: Store at 39 degrees F (4 degrees Centigrade).
Please note that these sachets are sold and priced individually.