Contains LH, a unique lactic strain which helps produce nutty-flavors, making it ideal for production of Alpine cheeses. Produces amino acids which are used by Propionic Bacteria to result in unique flavor profiles in Swiss-Type cheeses.
Chevre, Fromage Blanc, Camembert, most soft cheeses
Notes
Nicknamed "Farmhouse" because it is a reasonable recreation of cultures found in raw milk. It is a forgiving and broadly useful culture due to its temperature range which spans mesophillic and thermophillic ranges.
These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture.
These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture.
These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture.
Camembert, Brie, Crotin, other white molded cheeses
Notes
Adjusts pH to improve white mold growth and reduces bitterness. Gives cheese a wrinkled, white, powdery surface texture, and mushroom aroma. Geo17 is very mild compared to other Geotrichum Candidum strains.
Used for eyes/flavor development in swiss cheese. Produces CO2, propionic & acetic acid. Strains in this blend were chosen for their resistance to high-cooking temperatures, for their low post-acidification and for their resistance to salt. Best practices for usage include low salt additions in the cheese and using a starter culture containing LH such as Thermophilic C for production of desirable amino acid precursors.
