Bacillus Bulgaricus Starter Cultures for 200g Bulgarian Kashkaval | 1 g

Bulgarian Kashkaval is the most popular yellow semi-hard cheese among Bulgarians.

Kashkaval is a type of yellow semi-hard cheese native to Bulgaria. It is very similar to cheddar cheeses, but has a very specific taste and great aroma thanks to Lactobacillus bulgaricus lactic acid bacteria.

Each package contains a loose powder mixture in perfect proportions from a collection of bacterial strains necessary for the production of Kashkaval, including - the ubiquitous Lactobacillus bulgaricus and Streptococcus thermophilus.

Kashkaval Starter Set is manufactured and packaged in Bulgaria.

It contains no GMO ingredients and is gluten free.
In 1 gram of starter cultures there are more than 25 billion probiotic lactic acid bacteria.

With 1 liter of milk, you make up to 200g of kashkawal.
This is the perfect size for beginners or those who are just starting out and want to experiment.

The preparation of Bulgarian kashkaval is relatively simple (see the steps below), although it requires a little time for it to develop its special and definite taste.