Green Living Lipase Enzyme 20g
An animal based enzyme to advance the flavour of hard Italian cheeses like Feta, Romano, Pecorino, Parmesan and Mozzarella.
For many cheeses, this is an optional addition.
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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