Starters for Gruyere

Reference: Kappa 1

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  Starters for Gruyere

  Starters to make Gruyere cheese

  Lactic fermentations for the production of Gruyere type cheese and pressed cheese. Contains the following mix of yeasts:

  • Streptococcus thermophilus 70%
  • Lactobacillus delbrueckii and helveticus 20%
  • Lactococcus lactis 10%

  
  The jar is sufficient to inoculate from 100 to 200 liters of milk (3 grams).

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