We have the product and know how. Shop now!
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.
CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose
There are no reviews yet.
Your email address will not be published. Required fields are marked *
Your review *