Vacherin cheese culture, Mont d'Or, Ofenkäse and other grillable cheeses - YoBiotik - for 500 litres
Description
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It is a particularly complex blend for the preparation of Vacherin-type cheeses such as Mont d'Or and Ofenkäse.
It contains lactic acid bacteria for the maturation of cheese matter, as well as special ingredients necessary for the formation of the rouge and yeast flora on the cheese surface. Compared to the complex ripening flora that makes this cheese such a great cheese, making it is relatively simple. Its ripening period is only three weeks. With the help of the culture and recipe, anyone can prepare one of the most special types of bakable - grillable cheese in the world.
Ingredients:
- Streptococcus termophilus
- Lactobacollus delbrueckii subs. bulgaricus
- Brevibacterium linens
- Arthrobacter nicotianae
- Geotrichum candidum
- Debaromyces Hanseneii
- Staphylococcus xylosus
- Inulin
- Bacterium carrier: maltodextrin
10 litres of milk / 1 capsule of culture