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"Blessed are the cheesemakers" ~ Monty Python
The following three yeasts are used when making surface ripened cheeses to neutralize the pH so the yeasts can grow. This will allow the surface flora to grow faster and provide more flavor. It is highly recommended you purchase a small spray bottle (see on the Supplies page) since these yeasts need to be first dissolved in a small amount of clean water, then sprayed onto the cheese.
Kosher Certifications: Click here and to see the Kosher Certs. Match up the item name on the Cert to the Product Listing.
Repackaged Kosher Certfication: Click here
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