Arthrobacter Nicotianae (Corynebacteriae), 1 g

Freeze-dried culture for use in making cheeses in the style of, among others, the French Munster and St. Albray cheeses.

The culture forms a fast-growing cream-coloured mould surface on the cheese. At the same time it develops a unique aroma and flavour. Can be used for both firm and soft cheeses.

Can be added either during renneting, as when making other mould cheeses, or as a surface treatment, as when making red-smear cheese.

Dosage: 1 pinch per 8 litres of milk.

This portion is enough for 1000 litres of milk/100 kg of cheese. Unfortunately it is not possible to get this product in smaller packaging as demand is limited.

Net weight: 1 gram