KAZU is a mesophilic starter culture blend suitable for both semi-hard and soft cheeses. This blend incorporates an extra thermophilic culture (Lactobacillus helveticus), contributing to improved flavor and texture as the cheese matures. It imparts a subtle "nutty" flavor commonly associated with aged cheddars and Parmesan-type cheeses. Widely favored for crafting "farmhouse style" cheddar.
Contains: Lactococcus lactis subsp. lactis, Lactococcus cremoris subsp. cremoris (formerly: Lactococcus lactis subsp. cremoris), Lactococcus lactis subsp. biovar. diacetilactis, Lactobacillus helveticus, Sucrose, Maltodextrins
Primary Applications: Farmhouse Cheddar; also popular for sheep-milk cheeses esp. Tomme
Storage Conditions: Store in the freezer
Usage Info: 1/4 tsp. per 2-4 gallons of milk