Happy Cheese Makers Since 1978
$6.95
$6.95
In Stock

    Quantity:
    Availability: In Stock
    Usually ships In 1-2 Business Days

    Share with friends:

    Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges.

    This culture comes as a single pack and a mother culture must be incubated as per directions below.

    CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose

    YIELD:
    Each packet will make 1 quart of prepared culture.

    DIRECTIONS:
    To 1qt. sterilized milk cooled to 110ºF, add 1 packet, mix and let set undisturbed 12-15 hours. Use within one week. To re-culture, store in ice cube trays in freezer. To 1qt sterilized milk cooled to 110ºF add 1 cube of prepared starter and repeat process given above.

    Useage amounts are in the range of 1-2% by volume (1.25- 2.5 ozs per gallon of milk).

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more packets and you will receive our price break of $4.95 for each packet.

    Yes

    No

    Allergens

    Description of Components


    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts
    X

    Soybeans

    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    X Corn corn derived ingredient
    Based on 4 Reviews
    Rating:

    Pros:
    Cons:
    From: Maine

    Great for Swiss

    This is a great culture for Swiss, and other higher temp cheeses

    Rating:

    Pros:
    • Pre Measured
    Cons:
    From: Seattle, WA

    Makes a wondeful cheese

    Easy to use pre measured packets make this a wonderful addition to my culture "library". Produced a wonderful tasting cheese.

    Rating:

    Pros:
    Cons:
    From: St. Louis, MO USA

    The culture for thermophilic cheeses

    A nice large package of the standard culture for thermophilic high-temperature cheeses such as mozzarella, Vacho Toscano, gruyere and other Alpine cheeses. It is also used in manchego, even though that is made just like gouda cheese, at moderate temperatures.

    Rating:

    Pros:
    Cons:
    From: Lawrence, Kansas

    Great product

    We use this culture regularly and have always had great results.