Blended culture containing Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii and Geotrichum candidum on a lactose base. 

Predominately used in the production of washed-rind cheeses such as Gruyère and other mountain style washed-rind types. Also used in Muenster, Brick and Limberger type cheeses. 

This culture is often used as a morge - a combination of culture added to a brine solution, before being used to wash the surface of the cheese.

Store in the freezer at -18°C. 

This culture is a 2 dose culture. Typical usage - 1 does per 1000 litres.

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of the European Parliament and the Council of September 22, 2003. All information is correct to the best of our knowledge.

For intended use only.