Green Living Mesophilic Hard Curd Culture (Treats 100lt)

Green Living Mesophillic hard curd culture is used in Cheddar, Monteray Jack, Gouda, Edam, Muenster, Colby, Blue, etc.
Base price with tax
Total: $ 12.50
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Green Living Australia Hard Curd Direct Inoculation Starter Culture is used in producing a variety of hard, moderate temperature loving cheeses, including Cheddar, Monteray Jack, Gouda, Edam, Muenster, Colby, Blue, etc. It is sometimes known as Type "A" culture. We have found this culture to be ideal for Camembert and Brie.

This culture features in the Green Living Australia Hard, Soft, Feta, & Camembert Cheese Kits.

This culture contains selected strains of:

Lactococcus lactis ssp lactis,
Lactococcus lactis ssp cremons.

100 litre sachet:

  • Suitable for 100 litres of milk
  • 1 sachet used for 12 doses suitable for 8 litres of milk each
  • Free Sterile Jar with every pack

Please note:

Cheese making ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese making ingredient for dosage directions.

When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.

Room temperature   1 to 2 months
Refrigerator   6 to 12 months
Freezer   2 to 5 years

*** Store in freezer as soon possible after delivery ***

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