Mesophilic. 50 DCU This cheese starter culture is composed of Lactococcus Lactis, Lactoccus Cremoris and Lactoccocus Lacits subst. diacetylactis. Moderate acidifier with some gas and high diacetyl production. Use for Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre and other buttery, opentextured cheeses. Optimum diacetyl production at 70 - 72F. For an easy to read breakdown of these cultures and their uses, take a look at our complete
Cheese Starter Culture Guide.
