The L. helveticus in the Kazu culture introduces different flavours during the maturing process, adding a sweeter, subtle "mature cheddar" characteristic to the cheese. This Kazu starter comprises 4 cultures:- Lactococcus lactis subsp.
Cheese Culture - MA4001 For Soft Cheese, Feta and some Semi-Hard Cheeses
Cheese Culture - MA4002 For Soft Cheese, Feta and some Semi-Hard cheeses
Cheese Culture R704 for Cheddar and other closed-texture cheeses
Cheese Culture Propionic for production of hard cheeses (Emmental or Gruyere)
Cheese Culture MA11 for Fresh & Semi Hard Cheeses
