(This product can not be delivered outside of New Zealand)
We recommend this as our general purpose mesophilic culture for a wide range of cheeses being made at temperatures below 36C. It produces nice levels of lactic acid without production of gas so it is good for dense cheeses such as Cheddar, Feta, Edam, Gouda, Colby, Monterey Jack.
If a recipe calls for R704, Meso I, Meso II, Meso III or C101 then this is the culture to use. It contains Lactococcus lactis sbsp. lactis and Lactococcus lactis sbsp. cremoris. It is a direct vat set culture which can be added straight to your milk without preparation of a starter.
Pack contains 5 sachets. Each sachet will culture 4 liters of milk. Stored in the freezer they last for many months.