"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
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 to see Kosher certs for all yeasts.
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