Bacteria linens in red, yellow and orange color to ripen cheese. Yeast such as Mycodore, CUM DH and KL 71. “Eyes” to creates the eyes in Swiss, Emmental and Gruyere cheeses

Mycodore (Cylindrocarpon)

Specific mould for St. Nectaire, Tommes de Montagne and mixed surface flora cheeses.  It is widely used in the production of traditional raw milk cheeses..  Characteristics: White fluffy surface appearance. Brown, yellow underside tending towards a dark brown and producing … Continued

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Propionic Shermanii Bacteria

Propionic Shermanii Bacterium by Biena with select strain of Propionibacterium freudenreichii that are very compatibility and produce the optimal propionic acid and CO2.  These strains of Biena Propionibacterium freudenreichii are highly resistant to high cooking temperatures, low post-acidification, and excellent resistance to salt … Continued

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KL71 and DH enables assimilation and/or fermentation of carbohydrates, produces flavor, provides neutralizing power in combination with corynebacteria. KL71, 10 dose:   KL71 is a ripening culture of Kluyveromyces lactis yeast. This yeast is often found in many traditional raw bloomy, … Continued

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