Single Shot Culture For Semi-Hard Cheese

This single-shot culture for semi-hard cheese is fantastic value for those wishing to make a smaller batch of cheese. 

Each sachet contains the same bacteria as Meso 2 and is carefully selected for the optimum production of Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta cheeses.

Use 1 sachet per 5 Litres of milk (1 gallon).

Handling: Allow powder to come to room temperature prior to use. Add directly to the milk and stir in well. Works with cows, goats, buffalo or sheep milk.

This freeze-dried culture contains a selected bacteria (Lactococcus lactis subsp. cremoris), to ensure consistent results when cheesemaking.

Culture characteristics: optimum operating temperature - normal room temperatures (25 - 35ºC).

Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).

Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for Semi-Hard Culture