FLAV 54 Helveticus Adjunct Starter Culture

Magic

I've been trying to perfect my aged cheddar cheese recipe for several years. Using FLAV 54 as an adjunct culture along with one or another standard mesophilic cultures has now consistently produced the tangy, sharp, tasty aged cheddar I love. Kind of pricey, but so far, the only one that does the job for me.

FLAV 54 Choozit Helveticus Adjunct

Flav 54 is an exceptional adjunct and one that I highly recommend experimenting with. I find that it tends to add a nice sweet/fruity flavor (somewhat pineapple) and also enhances a sulfury/cheddary profile but not overly pronounce . I also find this flavor tends to stand out quite nicely in a Parmesan /hard cheese. I would also mention that it is thermophilic but I've used it a slightly lower temps. and still had positive results. It would be interesting to pair this up with other adjuncts or possibly in conjunction with an acid producer .