Cheese Starter

for fresh and aged cheese

A flavour-building starter with a mild acidity, can be used for any fresh or aged cheese and can also be used for products like cultured butter or a mild yoghurt. Cheese can be cultured for few hours in temperatures between 22ºC and 32ºC. At higher temperatures, it will create more acidity.

Measure: ⅛ teaspoon for up to 600g of raw nuts and beans. This starter can be used for up to 30kg of cashews, almonds or beans.

Ingredients: Maltodextrin, St. Hermophuilus,
Lb. Helveticus

Keep frozen. Use-by date, 1 year.

EUR 8,90
Tax incl.


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