MVA

Adjunct culture used in Tomme-style, some semi-hard, and ripened cheeses to help with aroma and texture development through protein and fat breakdown.

Contains: Staphylococcus xylosus II

Primary Applications: Tomme-style, some semi-hard, and ripened/smear cheeses

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

Size
$15.00
Qty
  • Description

    Adjunct culture used in Tomme-style, some semi-hard, and ripened cheeses to help with aroma and texture development through protein and fat breakdown.

    Contains: Staphylococcus xylosus II

    Primary Applications: Tomme-style, some semi-hard, and ripened/smear cheeses

    Allergens (US): NONE

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Customer Questions
    • From Marchant Manor Cheese at 10/26/2014 5:11 AM
      What us the innoculation amount (tsp/gallon) for smear ripened cheeses? It doesn't say on the packet or on your web site. Thank you
      Hello,
      The Usage Rate for Hobby Level:
      Main application style is spray-on: Dilute by sprinkling a small amount (a small pinch, less than 1/8 tsp.) of powder in 4-8 oz. buffered water (Buffered water: 8 oz. non-chlorinated water with 1/8 tsp. salt and 1/8 tsp. sugar). Allow 16 hours reactivation in buffered water at refrigeration temperatures before use. Alternatively, one can inoculate the milk directly by sprinkling a small pinch (Less than 1/8 tsp.) of the bacteria into 2 gallons milk.
      -GetCulture Support

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