Raclette-culture: Sigma 96 SP (rind)
€8.50
VAT included
Exclusive mixture of cultures for Raclette cheese.
Raclette, Tomme with natural crust, Mixture of Brevibacterium linens and 3 yeasts.
Helps to limit the development of molds for pressed cheeses with 'uncooked curds' (pate pressée non-cuite).
1 tube is good for 250 to 500 liters of milk.
IMPORTANT: This is a crust culture only. So still add starter
Freeze-dried typical mixture for pressed cheeses whose curds are not heated with natural rinds
1 dose (= for 250 to 500 liters of milk).
Easy to dose through transparent tube: 1cm = +/- 50 ltr.
Store in the freezer.
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Exclusive mixture of cultures for Raclette cheese.
Raclette, Tomme with natural crust, Mixture of Brevibacterium linens and 3 yeasts.
Helps to limit the development of molds for pressed cheeses with 'uncooked curds' (pate pressée non-cuite).
1 tube is good for 250 to 500 liters of milk.
IMPORTANT: This is a crust culture only. So still add starter