FLAV 54, an adjunct culture, is suggested for cheddar and other semi-hard cheeses to elevate both flavor and aroma. Its presence aids in expediting the development of cheese flavor, resulting in a savory note in aged varieties. It is commonly paired with MA 11 for optimal results.
Due to availability constraints, FLAV 54 typically maintains a shelf life of 3-5 months. Similar to other freeze-dried cultures, FLAV 54 does not immediately lose its culture activity and can be used after the designated best by date.
Contains: Lactobacillus helveticus
Primary Applications: Cheddar, other semi-hard cheeses
Storage Conditions: Store in the freezer
Usage Info: Approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk.
