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This culture is a defined adjunct culture blend which enhances the overall flavor intensity of cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. This culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used, such as cheddar and continental cheeses. Frozen pellet format.

This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.


Cheddar, other Continental cheeses

Varies per application; recommended dosage for initial trials is 210-420U for 10,000 lbs milk

Lactobacillus species

Lactococcus lactis subsp. lactis

Kosher Dairy, certificate available


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TM 81