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TA61 Thermophilic Culture

TA61 Thermophilic Culture (TA61)

5.00 stars, based on 4 reviews
A Thermophilic acid producing culture for typical hard, Italian & Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.Effective Temperature range is 68°- 125°F with an Optimum growth of 104°-108°F. Many cheeses of this...
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Reviews 1-4 of 4

Easy, consistent results

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  • quality
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I always turn to Cheesemaking .com for my supplies- I have always had good results w/my cheese!

Excellent

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  • price
  • quality
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  • a little too concentrated
From: VA
I make a lot of mozzarella and a little provolone. Love this culture.

Love It!

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From: Strang, Ok
I have made parma and Romano with this. I was so thrilled when it came out of brine smelling like it was suppose too! Magical! Have done 3 swiss and waiting on aging to try it. I love this culture. So versatile and easy to use!

Love Making Swiss

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From: Colorado
This is the culture I have used for Swiss, Jarlsberg, Gruyere, and Parmesan. They have all be fabulous. Other than the single packets, this is the only Thermophilic culture I have used but things just work with it.

Reviews 1-4 of 4