Use your goat milk to craft a rich, creamy cheese using Chevre cultures. This culture consists of lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, and microbial coagulant enzyme.
* Be sure to store in your freezer upon arrival to preserve for up to 2 years.