French magazine Profession Fromager produced this "Soft cheese Step-by-step" cheesemaking guide.
From the publisher:
Making soft-paste cheese is one of the most delicate processes for cheesemakers...
Thermophilic single strain culture. Due to this culture's low proteolytic activity and very high peptidase activity, it is applied in cheese production as an adjunct for the improvement of aroma and...
Complex, mesophilic multiple-species DL-culture used for fresh and soft cheeses, semi-hard cheeses, buttermilk. Concentrated, deep-frozen culture in pellet form for direct inoculation of process milk...
For use with fresh and soft cheeses. Two-ply sulpherized wrapping paper with white cellophane exterior (wrap cheese with dull side toward cheese, shiny side out). Available in various sizes and...
MY 800 is a thermophilic culture blend used in specialty fermented milks, soft cheeses, semi-hard cheeses, and Reblochon-type cheeses. This blend offers quick acidification to pH 4.70-4.60 and then,...