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Flora Danica | for added aroma and C02

8,99

Out of stock

Mesophilic freeze-dried culture, adds a lot of aroma to cheese as well as Co2. Suitable for making many hard pressed and soft cheeses e.g.  Gouda, Leerdam, Edam, Brie, Camembert and blue cheeses.

Out of stock

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Description

Flora Danica is named after a famous botany atlas of all the wild plants native to Denmark, in the period from 1761 to 1883. What we sell here is the mesophilic freeze-dried culture which adds a lot of aroma to cheese, as well as CO2.

About Flora Danica

Flora Danica is a mesophilic aromatic culture, type LD. The culture produces flavor and CO2 and is suitable for making many hard-pressed and soft cheeses e.g. Havarti, Baby Swiss, Gouda, Edam, Blue Cheese, Goat Cheeses, Camembert, Brie, Sour Cream, Buttermilk, Creme Fraiche or cultured Butter. It is a very versatile culture that can be used across many tyes of cheese. It is one of the most popular cheese starter cultures around the world.

Microbes in Flora Danica

  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis biovar diacetylactis
  • Leuconostoc

Contents

  • 1 sachet of  50DCU is enough for 500 L of milk
  • Allergens: milk
  • For direct vat inocculation
  • Halal/Kosher

Storage instructions

  • in the freezer
  • Shelf life is a minimum of 24 months in the freezer
  • 6+ weeks in the fridge.

Suggested reading on making your own cheese

Buying Flora Danica?

Order your Flora Danica at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage? Ask them in our chat, we’re here to help!

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

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