Language
Alpine-style cheeses, especially Gruyere and Beaufort
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
Streptococcs thermophilus
Lactobacillus helveticus
Lactobacillus lactis
Kosher Dairy, certificate available
non-GMO