The Starter Culture includes a blend of mesophilic lactic bacteria selected for the production of pressed semi-hard cheeses such as Cheddar, Gouda, Edam, Feta, and low-temperature cheeses requiring a smooth, consistent paste.
Each pack contains five sachets that culture 8 quarts (litres) of milk. This yields a finished cheese of approximately 35 oz (1 kg).
- GMO-free Maltodextrin,
- Lactococcus lactis subsp. cremoris,
- Lactococcus lactis subsp. lactis
Allergens & Storage
- Allergen: Milk
- Store in the freezer
- Shelf life 8-10 months
See our Cheese Making Recipe blog for an easy recipe for homemade Feta cheese.