STARTER CULTURES FOR CHEESE PREPARATION
Selection of the best starter cultures for cheese preparation.
Prepare many types of cheese from the traditional Caciotta to renowned French cheeses such as Camembert, these cultures are formed by selected, concentrated and freeze-dried lactic bacteria which, together with quality milk, will make an absolutely delicious and genuine product.
Select your favorite cultures below.
2,90 €
Description
Selection of the best starter cultures for cheese preparation.
Prepare many types of cheese from the traditional Caciotta to renowned French cheeses such as Camembert, these cultures are formed by selected, concentrated and freeze-dried lactic bacteria which, together with quality milk, will make an absolutely delicious and genuine product.
Select your favorite cultures below.
Each sachet is designed to use with 10 liters of milk except the Ricolat culture which is dosed for use with 5 liters of milk.
In the types of cheese in which it is needed, such as Brie or Blue cheeses, the selected molds are already inside the kit.
Use: Heat the milk (40/42 ° C.), lower the heat and pour the culture into the milk, stir for two minutes, add the rennet when the temperature has dropped to 38 ° C.
Additional information
| Weight | 0,100 kg |
|---|---|
| Tipologia di starter | Parmigiano Reggiano, Caciotta, Caciotta stagionata, Formaggio stagionato, Formaggi Freschi, Primo sale, Taleggio, Robiola, Stracchino, Camembert, Caprino, Brie, Mozzarella, Pecorino, Caciocavallo, Provola, Pecorino Romano, Pecorino Toscano, Pecorino sardo, Gorgonzola, Burro, Ricolat |
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