MVA serves as an adjunct culture employed in Tomme-style, certain semi-hard, and ripened cheeses to aid in the development of aroma and texture by facilitating protein and fat breakdown. It is commonly paired with a TA 61 culture.
Contains: Staphylococcus xylosus
Primary Applications: As adjunct for Tomme-style, some semi-hard, and ripened/smear 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.