Taleggio 20g / 20L Cheese Culture Italian Dried Ferment Rennet Bacteria Lactic Acid

✅ For Traditional Taleggio – Italian starter for semi-hard cheese made from cow’s milk ✅ 20g for 20L Milk – Accurate dosage for consistent home cheese production ✅ Includes Lactic Bacteria – Streptococcus thermophilus for rich taste and reliable fermentation ✅ Aging in Refrigerator – Taleggio ripens in just 10 days with standard fridge conditions ✅ Creamy, Tangy Texture – Semi-soft interior with a bold, slightly tangy finish ✅ Easy Process – Simple instructions with gentle curd cutting, salting, and home aging ✅ Versatile Use – Enjoy on cheese boards, in risotto, pasta, salads, or with fresh fruits and nuts