Mesophilic Aromatic Culture – Flora danica

Flora danica is a mesophilic aromatic starter culture that adds a subtle buttery flavour and a light, delicate texture to cheese. Exceptionally versatile, it is ideal for soft and semi-soft cheeses as well as fresh dairy products, including Havarti, Gouda, Edam, Leerdam, Camembert, Brie, soft Feta, goat and sheep milk cheeses, sour cream, buttermilk, cream cheese and cultured butter. Because it produces a small amount of carbon dioxide, you may notice tiny holes in your pressed curd — a natural result that helps create its appealing light texture.

Contains the following bacteria:  Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis

Available in the following sizes: 10u which is sufficient for around 100 L of milk, 50u sufficient for around 500 L of milk and 500u sufficient for around 5,000 L of milk.  These amounts are a simple guide only as different recipes and different cheeses will call for different amounts of culture.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk for 5 minutes before gently mixing it in (DVS).