It is indicated for the manufacture of Mozzarella (where the curd stretching on the next day is desired), Parmesan, Pecorino, Provolone and other aromatic cheeses of hard mass .
The selection of its microorganisms, propitiates the obtainment of a cheese with excellent flavour and aroma.
It offers excellent cost-benefit cost in the application.
+55 11 . 98989 9720
