This culture, "Leuconostoc mesenteroides", is especially indicated for the correct development of the internal mold in the blue cheeses. For the development of the penicilium roqueforti inside the cheese it is necessary a certain presence of oxygen inside the cheese. This flavoring culture produces exactly that effect, in a moderate way, achieving a correct development and grain marking of the blue cheese. Its use is recommended together with the penicula roqueforti.
This culture can be acquired in 3-gram sachets, which provides cultures for 50 liters of milk. If it is used partially it is necessary to keep the rest of the closed contents as tightly as possible and in a refrigerated place.
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