Culture msy 910 0.5u

Direct fermenting. Cottage cheese, soft cheese, uncooked pressed cheese, blue-veined cheese (Blue, Camembert, Reblochon, Munster, Maroilles, Raclette, Tomme, Mozzarella). To have more openings add the Leuconostocs (ref: 0801351). Composition in descending order: Lactococcus lactis subsp.lactis, Lactococcus lactis subsp. cremosis, Lactococcus lactis subsp. lactis biovar, diacetylactis, Leuconostoc lesenteroides subsp.cremoris, Streptococcus salivarius subsp. thermophilus.