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A defined thermophilic lactic acid culture (lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties. Can be used alone or in combination with other lactic cultures. Will provide enhanced flavor development (especially nutty flavor notes) in aged and lowfat cheddar or continental cheese. Can be used with any culture system in the production without affecting the cheesemaking process.

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.


Italian and Swiss-type cheeses, cheddar

Contact Dairy Connection Technical staff

Lactobacillus helveticus

Kosher Dairy, certificate available


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