u/CardiologistLazy821

What processing conditions are best for producing a thin, delicate rind on Camembert cheese?

Thank you for your help! :-)

I’m looking for L. delbrueckii subsp. lactis on its own, rather than a mixed culture.

LH100 contains L. helveticus as well, so it doesn't quite fit what I'm looking for.

Any recommendations on where I can buy a pure L. delbrueckii subsp. lactis culture?

Thanks!

What is the difference between FLAV 54(L.helveticus) and LH 100(L.helveticus+ Lactobacillus delbrueckii subsp. lactis)?

From a flavor perspective, what difference does the presence or absence of Lactobacillus delbrueckii subsp. lactis make?

Has anyone tried thecheesemaker's updated vegan starter cultures?

I used to use MSC Plus, but I found out it wasn't produced on a vegan growth medium. I also thought the flavor was a bit underwhelming.

The updated starters are now said to be produced entirely on a vegan growth medium. Has anyone tried them? Does the flavor change noticeably compared to the old version?