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FLAV 54 Helveticus Adjunct Starter Culture

FLAV 54 Helveticus Adjunct Starter Culture $36.95

Regular price $36.95
Regular price $36.95
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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.

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JA
10/11/2019
John A.
United States United States

Magic

I'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.

CM
12/26/2018
Chad M.
United States

FLAV 54 Choozit Helveticus Adjunct

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 .