FLAV 54 Helveticus Adjunct Starter Culture $52.95
Description
FLAV 54 Helveticus Adjunct starter culture needs to be used in tandem with another acid producing culture. This culture can be used with thermophlic culture for a more complex Alpine flavor, or with mesophilic culture for a slightly sweet variation on Cheddar.
This culture can be used when making cheddar and other semi-hard cheeses to enhance and accelerate the development of flavor and aroma. The character of this particular Helveticus strain offers more sweetness to the final cheese than LH100 Helveticus.
Details
Ingredients
- Lactobacillus helveticus
Storage
Store in the freezer
Size
5 DCU
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/16 - 1/8 tsp for 2 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.
Cheese Making Bundle
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
- FLAV
- cheddar cheese recipe
- temps.
- acid producer
- conjunction
- Parmesan
- adjuncts
- profile
- pineapple
- kind
United StatesI've been trying to perfect my aged cheddar cheese recipe for several years. Using FLAV 54 as an adjunct culture along with one or another standard mesophilic cultures has now consistently produced the tangy, sharp, tasty aged cheddar I love. Kind of pricey, but so far, the only one that does the job for me.
Flav 54 is an exceptional adjunct and one that I highly recommend experimenting with. I find that it tends to add a nice sweet/fruity flavor (somewhat pineapple) and also enhances a sulfury/cheddary profile but not overly pronounce . I also find this flavor tends to stand out quite nicely in a Parmesan /hard cheese. I would also mention that it is thermophilic but I've used it a slightly lower temps. and still had positive results. It would be interesting to pair this up with other adjuncts or possibly in conjunction with an acid producer .