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.