The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.
Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges.
This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.
These tubes have enough culture to treat 100 liters of milk for those of you who make large batches. You can use a partial amount and store the rest in the freezer for your next batch.
STORAGE: Keep packages in the freezer, they will last up to 2 years.