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Quantity
1
Description
Primarily produces CO2 (gas) and diacetyl (flavor) due to citrate fermentation. Adds and brings out a buttery flavor in cheese. This culture does not produce lactic acid. Often used with an MM series culture for blue and gouda, to create mo...
Reviews
5.0
1 rating
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Recommended
Great product. I have use it twice to make my cheese and it has been a great success :).