Please, Mezo or Thermo culture?
Alex-The Cheesepenter
For me at least you are going to have to give some more info as to what u want to do.
The Cheese Hole
It’s mentioned as one of the ingredients in a Tomme recipe
I see your dilemma. I did a brief search and all I could find was the blurb on NECS web site; and they only mention “culture”. Email Jim Wallace at NECS and he’ll give you his details.
Rich
Thanks Rich
I’ve already search the web - NADA, except Jim’s site the recipe is from.