Italian matured cheese culture - YoBiotik - 10 pcs

It is a culture mix of hard cheeses with Italian flavors, strongly post-heated. Imported from Italy.

Recommended for making: parmesan, pecorino, provolone, grana, asiago, etc.

It contains the optimal proportions of mesophilic and thermophilic strains that are able to create these characteristic cheeses. It contains a large amount of the Helveticus bacterium, which is responsible for powerful sweetish flavors, as well as the higher than average proportion of thermophilic strains.

• - Lactococcus lactis
• - Lactococcus cremoris
• - Lactis diacetylactis
• - Streptococcus salivarius thermophillus
• - Lactobacillus helveticus
• - Lactobacillus delbrueckii
• - Inulin (vegetable fiber)
• - Bacteria carrier: lactose
• Storage: -18°C to +4°C
• If you store it in a freezer, place it to room temperature for one hour before use.