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Defined strain of Lactobacillus casei used as adjunct culture. Very low gas production when used in conjunction with the normal amount of lactic starter in the manufacture of Camembert, Brie, Mozzarella and Provolone. Should be used in cheese that is cooled slowly. Flavor development will occur 10-14 days after manufacture.

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.



Camembert, Brie, mozzarella, provolone

375 DCU per 15,000-20,000 lbs milk

Lactobacillus casei

Kosher Dairy, certificate available


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