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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.