Thermophilic Culture – Parmesan & Mozzarella

Thermophilic culture is a low gas-producing cheese culture which creates a dense, consistent texture in the finished cheese and a tangy flavour profile that sharpens with age.

The pack of 5 starter culture sachets for Parmesan and Mozzarella cheese can also be used for any high-temperature hard cheese requiring a dense, consistent paste and more pronounced flavour than single strain thermophilic culture.  Examples are Parmesan, Grana Padano, Pecorino Romano, Asiago and it is also useful for acidifying and adding flavour to mozzarella and other pasta filata type cheeses.

Tip: Add mild Lipase for a more piquant flavour.

Each pack culture 10 litres (10 quarts) of milk which yields a finished cheese of approximately 0.8 – 1 kilogram – a good size for the home cheesemaker.

Ingredients: GMO-free Maltodextrin, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus

Allergen: Milk

Cultures: Each sachet cultures 10 litres (10 quarts) of milk – Total 50 litres (50 quarts)

Storage: Freezer