Thermophilic Hard Curd Cheese Culture

Thermophilic Hard Curd Cheese Culture with 2 Sterile Jars - 100 litres

(Direct Inoculation) Starter Culture

Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss-style cheeses. 

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: Cheesemaking 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.

Consists of:

• Lactococcus lactisssp. lactis
• Streptococcus thermophilus
• Lactobacillus delbrueckii ssp. bulgaricus
• Lactobacillus helveticus