ARO Ripening, Flavour

ARO 21-HA is a blend of microorganisms specifically developed for soft cheese flavour.  The culture provides a typical “raw milk / cabbage” aroma for pasteurised or thermised milk that produces a cheese rich in traditional aroma notes with high microbiological security.

ARO 21-HA is lyophilised and is in two parts: a bottle with the Hafnia alvei and a sachet with the remainder of the microbial blend.