Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres
Used to produce Mozzarella, Parmesan, Provolone, & more.
(Direct Inoculation) Starter Culture
Specification Sheet GMO & Allergen Statements available on request.
Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss-style cheeses.
This culture features in our Italian Cheese Kit.
Suitable for 100 L milk.
1 sachet used for 12 doses suitable for 8 litres of milk each. Free sterile jars with every pack.
Please note: Cheese making ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese making ingredient for dosage directions.
- Lactococcus lactisssp. lactis,
- Streptococcus thermophilus,
- Lactobacillus delbrueckii ssp. bulgaricus,
- Lactobacillus helveticus
Shelf Life of Cultures:
When stored correctly freeze-dried lactic cultures are typically viable long after any date on the pack.
Dosing Cheese Culture:
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