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

LH100 Thermophilic Culture (LH100)

4.00 stars, based on 2 reviews
This culture will begin it's role following pressing and cooling of the cheese and is a major factor in the flavor of mountain style cheeses, such as Asiago, Beaufort, and Gruyere. It's primary role in ripening is the breakdown of protein...
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Reviews 1-2 of 2

Asiago Pressato - Perfection

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

This description needs fixed.

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Pros:
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Most of the culture descriptions tell what cheeses the culture is used for. This one DOES NOT. However, it goes on in the first paragraph to say "a major factor in the flavor of these mountain style cheeses."



What mountain cheeses? No cheeses are listed.



At $23 a pack and very little info, I will not buy.

Reviews 1-2 of 2