The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.
Beeswax has been used for thousands of years. Because of the highly complex composition of beeswax and its soft, pliable nature, beeswax remains an indispensable raw material for many finished products even after centuries of commercial use. 250 grams per package enough for about 10-15 cheeses.