Tomme-culture: Sigma 98 C (rind)

VAT included

Exclusive mix of cultures for Tomme with dry crust.

Tomme with natural crust, Mix of Brevibacterium linens, Debaryomyces hansenii, Kluy. marxian.

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 = +/- 100 ltr

Store in the freezer

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