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Mesophilic cultures, Thermophilic cultures, Adjunct cultures, Blended cultures. And then there are the enzymes, molds, and yeasts. So many options and choices! Have you ever wondered what the difference is between MM100, MA4000 & Aromatic cultures? Or have you struggled to decide which strain of Penicilium Candidum or Roqueforti you should buy? Let our resident Certified Cheese Professional and Instructor, Kelly Liebrock, unravel some of the mysteries behind all these different strains and learn how to take your cheesemaking to the next level in this special bonus class. She’ll explain the scientific role each of these things plays in the cheesemaking process and how you can tweak your own recipes to get the results you’re going for.