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
- 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