Happy Cheese Makers Since 1978
Price: $22.95
In Stock


    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 aging. This is of central importance for the development of cheese body characteristics and the formation of flavor.

    CULTURE INCLUDES: Lactobacillus helveticus, Lactobacillus lactis

    YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.

    DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

    STORAGE: Store in the freezer. Culture will last up to one year if stored properly.

    NOTE: This product is Certified Kosher OU

    CLICK HERE to view a copy of the kosher certification of this product.

    Lactobacillus Helveticus can be used in combination with TA 061 culture to make a hard mountain style cheese such as:
    Emmenthaler and Gruyere etc.

    We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture.





    Description of Components 

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


       X Milk (including lactose) used as fermentation nutrient*
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  

    * used as fermentation nutrient. Danisco has determined that fermentation nutrients are outside the scope of US and EU food allergen labeling requirements.