This thermophilic cheese starter culture includes a blend of lactic bacteria specially selected for 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.
Exp Date: Current Lot - Dec 2019
Ingredients: GMO-free Maltodextrin, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus
Net WT: 10 g (0.71 oz)
Contains: 5 individual packs
Cultures: Each sachet cultures 10 litres (10 quarts) of milk - Total 50 litres (50 quarts)
COO: Made in NZ from imported ingredients
Milk to use: Refer to Recipe.
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