Soft ripened and fresh (unripened) cheeses: Brie, Camembert, blue, chevre, and similar styles. May also be used to make semi-hard cheeses, quark and sour cream.
Semi-hard and soft cheeses: 6.25 DCU per 100 L milk; fresh cheese: 3.75-6.25 DCU per 100 L milk; quark and sour cream: 4-6 DCU per 100 L milk
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Kosher Dairy, certificate available
non-GMO