CHN 11 & CHN 19

This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, feta, blue, chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and CO2 (gas) production is preferred or not an issue. Cultures in this series (bacteriophage rotation) include CHN-11 and CHN-19. This product is freeze-dried but is also available in FROZEN format (CHN-19) - please call to order FROZEN as special handling is required.

CONTAINS:
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc

USED TO MAKE: Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe.

USAGE RATE: 50 Units per 500 liters (approx. 130 gal)

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO