Hello,
I have a package of KAZU culture, but I dont really know what it best used for. I see that it contains L. Helveticus which causes proteolysis during aging, but I dont really know what that means... :)
Any help would be appreciated!
Sorry I never introduced myself... Im using mostly sheeps milk for my cheeses and some cows milk, made a nice looking manchego yesterday and Im working on a pyranese today. I just have a random assortment of cultures in my freezer that Im not really sure what they are for :)
The L helveticus in kazu introduces different proteases and peptidases when it is maturing which helps to add a sweeter, more gruyere-like character to the cheese. It also is helpful as a protectorant because it will consume additional sugars such as galactose, in addition to lactose. What does this mean practically? It means your typical mesophilic mix with l helveticus will have more nuanced notes in aged cheeses, like an older cheddar.
Adding a thermo culture to a standard meso is a fairly common practice to craft flavors and produce distinctive cheese. Around here in WA, beecher's does it in their flagship aged cheddar.
Thanks! I am considering using it to remake one of my tomme cheese, keeping everything in the make process the same but changing the culture, just to see the difference.
Thanks again!