Semi-Hard Cheese BulkCulture - for 500 litres

Semi-Hard Cheese Culture for Gouda, Trappist, Edam

Semi-hard cheese cultures are specifically designed to facilitate the production of semi-hard cheeses, helping to create a balanced and controlled fermentation process. These cultures support the formation of a firm, yet pliable texture that is characteristic of cheeses like gouda, edam, and some varieties of cheddar. The cultures promote good acidification, providing the perfect environment for curd formation, whey expulsion, and the development of flavor.

Key Features:

• Ideal for Semi-Hard Cheeses: Specially formulated for cheeses with a firm texture and moderate moisture content, such as Gouda, Edam, Trappist and similar types.
• Balanced Fermentation: Helps control the acidification and fermentation processes, promoting an even and consistent curd formation.
• Flavor Development: Supports the development of characteristic flavor profiles and enhances the texture and mouthfeel of the finished cheese.
• Easy to Use: Simple to apply during the cheese-making process, ensuring reliable and consistent results.
• High Activity: Active cultures that perform well under typical cheese-making conditions, supporting the production of high-quality semi-hard cheeses.

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.

Perfect for home cheesemakers or commercial dairy producers seeking to create semi-hard cheeses with excellent texture and flavor.