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LH100 Thermophilic Culture LH100, choozit, danisco, thermophilic culture, adjunct culture, culture for cheesemaking

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...

Reviews 1-1 of 1

Asiago Pressato - Perfection


  • delicious%20flavor%20
By the time the asiago had aged to the three week point it was delicious - Mellow but flavorful

Reviews 1-1 of 1