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Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lactobacillus helveticus and Lactobacillus lactis which results in a nutty flavor. ALP D contains Lactococcus diacetylactis (unlike ALP culture). Good culture choice for Alpine-style cheeses with increased buttery notes and small amounts of CO2.


Alpine-style cheeses

Semi-hard cheeses: 10-15 DCU per 100 liters milk; hard cheeses: 7-10 DCU per 100 liters milk

Lactococcus lactis subsp lactis

Lactococcus lactis subsp cremoris

Lactococcus lactis subsp lactis biovar diacetylactis

Streptococcs thermophilus

Lactobacillus helveticus

Lactobacillus lactis

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GEO 17