Used in producing a variety of soft, moderate temperature loving cheeses, including Chevre, Creme Fraiche, Fromage Blanc, Neufchatel - (American), Cream Cheese, Quark, etc. and is sometimes know as Type "B" culture.
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.
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