FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. Produces a savory flavor note in aged cheese.

ContainsLactobacillus helveticus

Primary Applications: Cheddar, other semi-hard cheeses

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

Size
$38.00
Qty
  • Description

    Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. Produces a savory flavor note in aged cheese.

    ContainsLactobacillus helveticus

    Primary Applications: Cheddar, other semi-hard cheeses

    Allergens (US): NONE

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Usage Info
    Suggested usage rate approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk.
  • Customer Questions
    • From Clare at 08/18/2019 9:04 AM
      When you cay "One Size (5 Dose)" what does that mean?
      I typically make 4 gallon batches of Cheddar.
      What if I start making 8 gallon batches?
      How many gallons of milk will this treat?
      Hi Clare,
      Many of our cultures are the same ones that a commercial cheese maker would use. The usage rate for dose means a specific culture cell count per gram of culture. The Flav 54 culture is a flavor enhancer as the cheese ages. It will produce some "sweet" and "savory" flavor notes. It is used with an acidifying culture like MA 11. For the Flav 54, 1 dose has enough culture to be added to 100-200 gallons of milk. Because we don't repackage this item into smaller sizes, our recommendation is to use about 1/8 tsp for 2 gallons. If you are making up to 8 gallons, I would suggest using about 1/4 tsp.

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