Yeast for de-acidification (neutralization) and aroma development for mixed flora and smear cheeses. One of the most effective yeasts for surface neutralization. DH has strong growth, high resistant to salt and preservatives, and the ability to suppress contaminating molds. It is beneficial and highly compatible with desired fungi such as B.Linen and P. Candidum. While DH is almost flavorless, it will enhance color and aroma. Its proteolytic properties also help with texture development. It is a great addition to bloomy, washed, and smeared cheeses and one of the only yeast that can survive the high salinity of Blue cheeses.