LACTIC STARTERS & RIPENING CULTURES

Recommendations for Home Cheesemakers Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chevre frais, St-Maure, Valencay, Cultured butter: MESOPHILIC AROMATIC B or SACCO MO30R Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese: MESOPHILIC TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036 Gouda, Edam, Havarti: MESOPHILIC TYPE III or MA4001/4002 or KAZU or SACCO MO036 Mozarella, Provolone, Parmesan: MESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D Romano: MESO TYPE II & THERMO TYPE C or SACCO MO036 & THERMO TYPE C Emmenthaler, Gruyere, Swiss: THERMOPHILIC TYPE C Feta: MT1

Ripening cultures from Abiasa (Canada)

Ripening cultures from Danisco (France)

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