Mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, Brie, etc. Promotes the production of diacetyl/CO2 (buttery) flavor similar to Aroma B.
Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar. diacetylactis, Leuconostoc
Primary Applications: Chevre and other goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, Brie, etc. May also be used to make Sour Cream, Buttermilk, Creme Fraiche, Cultured Butter.
Allergens (US): MILK
GMO Status: non-GMO
Kosher Status: Kosher Dairy, certificate available