Kazu-Mesophilic Starter

$15.97

About This Product

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.  Spec Sheet

 

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.

What Our Customers Say

  • 5
    Feta

    Posted by Clem on 11th May 2020

    Feta is one of my favorite cheese been making it for years got the KAZU made a 5 pound that came out great,I press my Feta hard brine it let it dry a day or two chunk it pack it in jars with olive oil and keep it in my refrigerator and it keeps a very long time.Olive oil works great for me my favorite to eat it is in oil with crushed red pepper.

  • 5
    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.