ALP

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture without 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. Good culture choice for Alpine-style cheeses, especially Gruyere and Beaufort.