This culture is an excellent blend of Mesophilic/Thermophilic for making semi soft cheeses;Cheddar, Colby, Feta and Chevre. These cultures are fast acidifying for providing a unique flavor.
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (ST) Streptococcus thermophilus
(freeze-dried direct set/DVI-Direct Vat Innoculation)
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