Mesophilic type II. 100 g This cheese starter culture is composed of only Lactococcus Cremoris. Acidification performance is good. Recommended for use Cheddar, Mozarella, Blue Cheese and other hard aged cheeses. Optimum temperature range is 77-86F. For an easy to read breakdown of these cultures and their uses, take a look at our complete
Cheese Starter Culture Guide.