AlcoFermBrew Cheese Cultures for Home Cheddar, Gouda, Mozzarella, 50L Milk, Semi Hard and Cheeses

Professional Cheesemaking at Home: With a mix of mesophilic and thermophilic bacteria, you can easily prepare a variety of delicious semi-hard and hard cheeses like cheddar, gouda, mozzarella, and more at home. Suitable Cheeses: Cheddar, Double Gloucester, Red Leicester, Cheshire, Wensleydale, Lancashire, Derby, Caerphilly, Mozzarella, Cottage cheese, Gouda Type of Bacteria: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose Yield: One package for 50 liters of milk To prepare hard cheese, fresh cheese and/or soft curd cheese you also need rennet. Storage: In the refrigerator. Can be transported at room temperature for a short period thanks to lyophilization.