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Thermophilic homofermentative culture blend preferred for accelerating ripening in Dutch cheeses. Significantly enhances mature and nutty flavor notes and reduces ripening time. The body of the cheese is also enhanced by the use of EMFOUR. Primarily applied in the production of cheese where mesophilic lactic acid bacteria cultures are used.

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.


Dutch-style cheeses, cheddar

Contact Dairy Connection Technical staff

Lactobacillus helveticus

Kosher Dairy, certificate available


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