Description
Starter culture for ripened cheeses – for 10 litres of milk
Starter culture from the Italian company Enolandia for making ripened soft cheeses, which are often flavoured with herbs and spices. One pack is enough for 10 litres of milk. The culture is sold under the name Formaggi Stagionati.
How a starter culture is used
A starter culture consists of lactic acid bacteria that are added to the milk early in the process. The bacteria acidify the milk and contribute to flavour and texture as the cheese ripens. Rennet is then added to make the milk coagulate, so the curd can be separated from the whey.
Technical data
- Amount: for 10 litres of milk
- Cheese type: ripened soft cheeses
- Manufacturer: Enolandia, Italy
Frequently asked questions about the starter culture for ripened cheeses
How much milk does the culture cover?
One pack is intended for 10 litres of milk.
Do I need rennet as well?
Yes. The starter culture acidifies the milk, but it is the rennet that makes it coagulate. We stock both calf rennet and vegetable rennet.
Can I flavour the cheese with herbs?
Yes. This type of cheese is often flavoured with herbs and spices, for example chives.
Related
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