KAZU Mesophilic and Thermophilic Starter Culture



  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis biovar. diacetylactis
  • Lactobacillus helveticus
  • SKU: DCM025 Categories: ,


    KAZU Mesophilic and Thermophilc starter culture is a farmhouse culture that can be used to make a variety of semi-hard and soft cheese.
    This culture blend contains thermophilic culture, L. helveticus, which provide enhanced flavor and texture as the cheese ages. It will also produce a slightly “nutty” flavor found in aged cheese such as cheddars and parmesan.

    Store in the freezer

    50 DCU

    Danisco Choozit

    Kosher Info
    Kosher certificate available upon request

    Use approximately 1/4 tsp for 2-5 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
    Reduce culture amount by 25-50% when using raw milk.


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