Yeast culture – Debaryomyces hansenii for cheese ripening (1 g)

Improves flavour and softens the cheese surface
Use this freeze-dried yeast culture when you want to improve the flavour and create a more rounded surface on your cheeses. Debaryomyces hansenii works on the exterior of the cheese and contributes to a milder and more balanced flavour development.

Applied directly to the curd
You apply the yeast culture by spraying or brushing it onto the surface of the curd. This gives you good control over the ripening and makes the culture easy to integrate into both simple and more advanced cheese projects.

Neutralises and softens the cheese during ripening
The culture helps to neutralise acid on the surface and softens the cheese, which creates better conditions for further ripening and interaction with other surface cultures.

An important part of red-smear cheeses
Debaryomyces hansenii is used, among other things, in making red-smear cheeses and is often used together with red-smear culture (item no. 1016), which can be bought separately.

Good yield for home production
The contents are enough for approx. 5 kg of homemade cheese, which makes the culture well suited to hobby use and smaller productions.

Specifications
- Product type: Yeast culture / surface culture
- Culture: Debaryomyces hansenii
- Form: Freeze-dried
- Use: Cheese ripening and surface treatment
- Yield: Approx. 5 kg of cheese
- Net weight: 1 g