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.
Mesophile Aroma B Cheese Culture – Starter for Soft Cheese, Cottage Cheese, Cultured Butter, Buttermilk, Freeze-Dried Bacteria Blend, Inoculates up to 100L Milk
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)
