Aroma B Mesophilic Starter Culture
Biena (Abiasa) Mesophile Aromatic Type B, commonly known as Aroma B. For the production of soft cheese, cottage cheese, sour cream, goat cheese, cultured butter, fermented buttermilk and fresh cheeses in general.
This culture produces a mild tang with creamy and buttery notes; it is also a slight gas producer.
- Lactococcus lactis subsp. lactis
- L. lactis subsp. cremoris
- L. lactis subsp. diacetylactis
- Leuconostoc mesenteroides
Store in the freezer
Inoculates approximately 52 gallons of milk
Kosher certificate available upon request
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Use approximately 1/4 tsp for 2-5 gallons of milk.
Add culture directly to milk when called for in recipe. Sprinkle culture on milk surface an allow to rehydrate 1-2 minutes. Mix thoroughly to evenly distribute culture.
- Q & A
- Related Recipes
- Aroma B
- fromage blanc
We have been using the Aroma B when making our goat milk havarti cheeses for the past 3 years. We get consistent results in every batch! Thanks again!
We use the Aroma B culture when making our havarti style goat cheeses. We get very consistent and high quality results with every batch! Shipping is always very timely too!
This culture makes the absolute best blue brie. All my customers love it and I can’t make it fast enough. It’s my favorite of all my soft cheeses as well! All my cultures come from cheesemaking.com
We use Aroma B in our havarti style cheese and it never disappoints!
This culture makes the most amazing blue cheese!!! I never run out thanks to cheesemaking.com!!!