Happy Cheese Makers Since 1978
LH 100 Thermophilic Cheese Making Culture

LH100 Thermophilic Culture (LH100)

5.00 stars, based on 1 reviews
This culture will begin it's role following pressing and cooling of the cheese and is a major factor in the flavor of these mountain style cheeses. It's primary role in ripening is the breakdown of protein (Proteolysis) in the later stages of...
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Reviews 1-1 of 1

Asiago Pressato - Perfection

Rating:

Pros:
  • delicious flavor
Cons:
From:
By the time the asiago had aged to the three week point it was delicious - Mellow but flavorful

Reviews 1-1 of 1