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CHN 22

Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, feta, blue, chevre, and similar styles, as well as sour cream, fromage frais, cultured butter. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and CO2 (gas) production is preferred or not an issue.




Soft cheese with slow acidification (fresh cheese, Camembert, Blue, chevre), Continental styles (Gouda, Edam), fermented milk products (Sour Cream, Fromage Frais), cultured butter

50 Units per 500 liters (approx. 130 gal)

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Leuconostoc mesenteroidessubspcremoris

Leuconostoc pseudomesenteroides

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GEO 17