Thermophilic Culture Thermophilic Culture Use Thermophilic Cultures when making higher temperature cheeses such as Provolone, Mozzarella, Parmesan, Romano, Swiss, Gruyere and other similar Italian-style cheeses. This culture consists of lactose, streptococcus thermophilus, lactobacillus helveticus and lactobacillus delbrueckii subsp. bulgaricus.

* Store in your freezer upon arrival for safe-keeping for up to 2 years.
CHS-CUL-THERM 8.45 8.45

Thermophilic Culture

CHS-CUL-THERM
$8.45
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Availability: Out of stock

Condition: New

Use Thermophilic Cultures when making higher temperature cheeses such as Provolone, Mozzarella, Parmesan, Romano, Swiss, Gruyere and other similar Italian-style cheeses. This culture consists of lactose, streptococcus thermophilus, lactobacillus helveticus and lactobacillus delbrueckii subsp. bulgaricus.

* Store in your freezer upon arrival for safe-keeping for up to 2 years.

Directions:

  • Add this culture directly to your milk at the proper temperature as indicated by the recipe
  • Use 1 packet to set up to 2 gallons of milk

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