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  • Mesophilic Kazu Culture

Kazu-Mesophilic Starter

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Product Description

This culture can be used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar, Gouda and Brick cheeses with all types of milk. Commonly used for making Gouda by some cheese makers. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters).

(50 doses)

Includes:

  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. Cremoris
  • (LLD) Lactococcus lactis subsp.biovar.diacelylactis
  • (LH) Lactobacillus helveticus


Kosher Certified.

 

Shipping included within the United States.  International shipping available.

Warranty Information

Used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar, Gouda and Brick cheeses with all types of milk. Commonly used for making Gouda by some cheese makers.

Product Reviews

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  1. Good culture

    Posted by Cindy Drozda on 8th Feb 2019

    I like the flavor of this Kazu better than the MA11-19. I'm an inexperienced amateur cheesemaker, making a basic tomme, hard aged cheese from raw cow's milk.

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