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Yeast for de-acidification and aroma development for mix and smeared cheeses

Please Note: This item has newly-designed packaging. There is no change in the product within.


Washed-rind cheeses such as Limburger and brick

It is recommended to spray DH to the cheese surface or add it to the "reserve mix" in the ripening room. Ripened cheese: 1 dose per 1,000 liters milk

Debaryomyces hansenii

Kosher Dairy, certificate available


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GEO 15
GEO 17

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