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