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Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture.This culture contains the same two primary cultures of MA011 plus the diacetylactis which will produce CO2 and a butter like flavor/aroma. Cheese made with this culture will be somewhat more open in texture and in a cheese such as Gouda and Edam will provide the typical small round holes. CULTURE CONTAINS: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis SIZE: 25 DCU BRAND: Danisco Choozit (MM101) DIRECTIONS: 1/2 teaspoon will set approximately 3-6 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate. STORAGE: Store in the freezer.
