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    Biena (Abiasa) Mesophile Type II.

    For the production of Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta cheeses.

    CULTURE CONTAINS: Lactococcus lactis subsp. cremoris

    BRAND: Biena

    YIELD: 1 dose will inoculate approx 100 litres of milk.

    DIRECTIONS: Use approx 1/4tsp for 1-2 gallons.

    Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.

    STORAGE: Store in the freezer.

    NOTE: This product has Kosher and Halal certificates. Kosher certificate available upon request.

    Yes

    No

    Allergens

    Description of Components


    X Peanuts
    X Tree Nuts
    X Sesame
    X
    Milk
    X Eggs
    X Fish
    X Crustaceans
    X Shellfish
    X Soy
    X Wheat
    X Triticale
    X Mustard
    X Sulfites
    Based on 5 Reviews
    Rating:

    Pros:
    • N/a
    Cons:
    • N/a
    From:

    Cultures

    What are all the cultures included in this starter?

    Rating:

    Pros:
    Cons:
    From:

    Meso II starter

    I use this starter to make Gouda, primarily and it gives the cheese a wonderful flavor! I make 2 pounds at a time and the last one I opened didn't last a week.

    Rating:

    Pros:
    • quality
    • %20aroma
    • %20ease
    Cons:
    From: Illinois

    Great Tasting Farmhouse Cheese Curds

    I use Mesophilic Type II culture for richness of flavor and smooth texture with my fresh, raw goat milk. Produces a good squeak, warm or cold that stays about three weeks at our house. Squeak may last longer but due to lack of self control we may never find out.

    Rating:

    Pros:
    • Convenient%20large%20size
    Cons:
    • Package%20not%20resealable.
    From: Seattle, WA

    Nice to have in bulk

    I bought this becuase I wanted access to a large supply as I make cheese frequently. Worked wonderfully and stores in the freezer until next time. Gave four stars only because package is not resealable. (I fold over and put in ziploc bag)

    Rating:

    Pros:
    Cons:
    From: Maine

    My preferred cheddar culture

    This is my usual and most cost effective for me. I make so much cheese that this is necessary as opposed to the small packets. Produces a nice cheddar.