Mix of cultures that include acidifying and aromatic strains with complementary characteristics in the tuning. This formula is specially designed for the production of soft-paste Torta del Casar cheeses, 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 a soft texture and resistant semi-hard crust.
You can buy these starter in 3 g sachets that allow 75 liters of milk to be inoculated.
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The amount of crop to be added may vary depending on several factors such as type of milk, cheese that is intended to be made, use of additional crops, technology used, etc. As a guide, add aseptically to milk 40 g. per 1000 liters of milk. 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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