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Starters for Torta cheeses

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Starters for Torta cheeses

Mix of cultures that include acidifying and aromatic strains with complementary characteristics in the tuning. This formula is specially designed for the production of traditional soft cheese, which aims to increase the aromatic and proteolytic potential. The addition of these ferments allows to obtain the typical characteristics of this type of cheese that have soft texture and semi-hard crust covered with Penicilium camemberti. You can buy these ferments in 3 gram sachets that are enough to inoculate 75 liters of milk.

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4,49 €

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The amount of crop to be added may vary depending on several factors such as type of milk, cheese to be processed, use of additional crops, technology used, etc. As a guide, add aseptically to milk 40 g. for 1000 liters. Leave it on for 30 minutes before adding the corresponding rennet. It is recommended to use it in combination with the rennet of Flor de Cardo to enhance the aroma and texture of cheese type Torta.

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Starters for Torta cheeses

Starters for Torta cheeses

Starters for Torta cheeses

Mix of cultures that include acidifying and aromatic strains with complementary characteristics in the tuning. This formula is specially designed for the production of traditional soft cheese, which aims to increase the aromatic and proteolytic potential. The addition of these ferments allows to obtain the typical characteristics of this type of cheese that have soft texture and semi-hard crust covered with Penicilium camemberti. You can buy these ferments in 3 gram sachets that are enough to inoculate 75 liters of milk.

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