| http://www.w3.org/ns/prov#value | - Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and ChevreThis is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture.This culture contains the same two primary cultures of MA011 plus the diacetylactis which will produce CO2 and a butter like flavor/aroma.
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