Bacteria linens in red, yellow and orange color to ripen cheese. Yeast such as Mycodore, CUM DH and KL 71. “Eyes” to creates the eyes in Swiss, Emmental and Gruyere cheeses


KL71 and DH enables assimilation and/or fermentation of carbohydrates, produces flavour, provides neutralising power in combination with corynebacteria. KL71, 10 dose:   KL 71 is a ripening culture of Kluyveromyces lactis yeast. This yeast is often found in many traditional raw … Continued

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