Camembert cheese culture - YoBiotik - 5 pcs
Description
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White-moldy cheese culture blend with Geotrichum candidum for camembert cheeses.
For soft cheeses with white mold coat and creamy-flowing interior.
Penicillium candidum (white noble mold), Geotrichum candidum and a mixture of mesophilic cultures. One capsule is enough to culture 10 litres of milk.
Remove from the freezer 1 hour before use and mix with a little lukewarm water.
We also recommend our brie culture for making soft cheeses with white mold.
Ingredients:
- Lactococcus lactis subsp. actis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetilaktis
- Leuconostoc mesenteroides
- Leuconostoc pseudomesenteroides
- Penicillium candidum
- Geotrichum candidum
- Inulin (plant based fiber)
- Bacteria carrier: lactose
Storage: -18°C in freezer