Gouda cheese making cultures 5x1g

What's the connection between milk and holes in cheese? Among others, so to speak, certain cultured bacteria. It's the bacterial cultures that give the interesting taste to the cheese, like mild, or sweet-buttery, they're also responsible for the texture of the cheese and the formation of holes.
Bacterial cultures acidify the milk (alter its pH), making it possible for enzymes (rennet) to work. They're active throughout the entire time of cheese maturation.

The cultures are packaged in five 1g pouches. One such portion is enough to make 1 kg of delicious Gouda cheese, so using the entire package should suffice to make 5 kg of this cheese. 1 g of cheese-making bacteria suffices for 10 L of milk.

The attachment includes a recipe for Gouda cheese in Polish and in English.

The product must be stored at 4-8°C.
Gouda cheese bacterial cultures - 5x1g

Thermophilic bacteria: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus
- Mesophilic bacteria: Lactobacillus casei, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris,

A composition of bacterial cultures can be used to make Cheddar cheese.