Italian Matured Cheese CapCulture - 20 pcs
€10.60
Qty:
pcs

Italian Matured Cheese CapCulture - 20 pcs

Average Rating: Not Rated
Manufacturer: YOBIOTIK
€10.60
Qty:
pcs

Description

Italian Matured Cheese Culture – Perfect for Hard and Semi-Hard Cheeses

This culture is designed to create the authentic flavours and textures of traditional Italian matured cheeses like Parmesan, Pecorino, and Asiago. With a balanced blend of thermophilic and mesophilic bacterial strains, it ensures excellent acidification and promotes the development of robust flavours during the maturation process.

Key Features:

  • Authentic Flavor Profile: Creates the signature taste and aroma of aged Italian cheeses.
  • Versatile Use: Suitable for both hard cheeses like Parmesan and semi-hard varieties like Asiago.
  • Quality Consistency: Ensures reliable acidification and texture development.

Package Options:

  • CapCulture (Encapsulated Form): Precise and convenient, with one capsule per 10 litres of milk.
  • BulkCulture (Powdered Form): Perfect for larger batches, with one gram per 20 litres of milk.

Craft your own delicious Italian-style matured cheeses at home with this premium culture, ensuring authentic flavor and high-quality results every time.

Technical Specifications

Ingredients:
  • Lactococcus lactis
  • Lactococcus cremoris
  • Lactis diacetylactis
  • Streptococcus salivarius thermophillus
  • Lactobacillus helveticus
  • Lactobacillus delbrueckii
  • Inulin (prebiotic fibre)
  • Bacteria carrier: lactose

Optimal inoculating temperature: 32 °C

Dosage: 1 capsule / 10 litres of milk

Pull the capsule apart and dissolve the culture in a little lukewarm water. Then add this aqueous solution to the milk and mix thoroughly.

Storage: -18°C to +4°C

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