Semi hard cheeses such as Continental style cheeses, blues, cultured butter, some fermented milks.

Fermented milk/buttermilk 10-20 DCU per 100 liters milk

Fresh cheese 5-20 DCU per 100 liters milk

Semi-hard cheese 15-40 DCU per 100 liters milk

Butter 20-50 DCU per 100 liters

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Leuconostoc mesenteroides subsp. cremoris

Kosher Dairy, certificate available

non-GMO