FLAV 54
Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma.
Starting at: $38.00
MVA
Adjunct culture used in Tomme-style, some semi-hard, and ripened cheeses to help with aroma and texture development.
Starting at: $15.00
Mycodore
White mold esp. for Tomme cheese. White fluffy surface, with a yellow/brown underside.
Starting at: $11.95
Propionibacteria
This culture is used as an adjunct primarily for the eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses.
Starting at: $15.95
