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Flora Danica by CHR Hansen

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Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

CHR Hansen Flora Danica, 50 Units:  Will inoculate approximately 132 gallons of milk.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).  Composition:  See below.

CHR Hansen Flora Danica, 200 Units: Will inoculate approximately 528 gallons of milk.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).  Composition:  See below.

Active Ingredients for CHR Hansen products:

  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis biovar diacetylactis
  • Leuconostoc

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To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”.  You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment.  Please note, if you are located outside of the USA this option is available,  but will not stay frozen during transit.  During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.

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  1. Question

    Store Manager Kallijah Paraska

    What is the weight of the culture in a CHR Hansen Flora Danica, 50 Units packet. I wish to use a recipe requiring 1 unit please.

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    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Kallijah Paraska

      A 50 Unit pouch of Flora Danica has approximately 9 grams in the pouch. CHR Hansen, the manufacturer of Flora Danica indicates this pouch can make up to 132 gallons of milk into cheese. For usage we recommend the following: 1/4 tsp. per 2-5 gallons milk for soft, fresh cheeses. 1/2 tsp. per 2-5 gallons for semi-hard cheeses. Usage rate may vary depending on milk.

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