Cheese Starter Culture for Making Parmesan & Mozzarella
Regular price $11.90
Unit price per
This thermophilic cheese starter culture includes a blend of lactic bacteria specially selected for the production of high-heat hard cheeses such as Parmesan, Grana Padano, Pecorino, Asiago, and is also useful for acidifying and adding flavour to mozzarella and pasta filata type cheeses.
It is a low gas-producing cheese culture which creates a dense, consistent texture in the finished cheese and a tangy flavour profile that sharpens with age.
The Culture Cupboard® pack of 5 starter culture sachets for Parmesan and Mozzarella cheese can also be used for any high-temperature hard cheese requiring a dense, consistent paste and more pronounced flavour than single strain thermophilic culture.
Each pack culture 10 litres (10 quarts) of milk which yields a finished cheese of approximately 0.8 - 1 kilogram - a good size for the home cheesemaker.
- GMO-free Maltodextrin
- Lactobacillus delbrueckii subsp. bulgaricus,
- Streptococcus thermophilus
ALLERGENS & STORAGE
- Allergen: Milk
- Store in the freezer
- Shelf life 8-10 months
COO: Made in NZ from imported ingredients
Milk to use: Refer to Recipe.
Arrived in a timely fashion, cheese is in the press, so fingers crossed all goes well.
Arrived quickly - looking forward to trying burrata recipe I have
Made my mozzarella cheese the other day, used it on pizza following day, great flavour, thanks
I use this culture to make Parmesan and other cheeses that need a thermophilic culture. Always excellent results. My recipe for Parmesan takes 4L of low fat milk and 2L of full cream farm milk. I use one culture packet and get a 600g cheese. Delivery to the North island took less than 24 hours from when I placed the order.
Haven't made the cheese yet, but I have found it hard to buy thermophillic starter so looking forward to being able to move beyond my pasta filata failures.
Thanks so much for the opportunity to improve my cheese making.