Cheese Culture - ST H2 Thermophilic Culture (For Hard Cheeses)
ST Cheese Culture - for professional results. This culture is ideal for many harder cheeses, especially Italian and Swiss style cheeses including Parmesan, Provolone, Mozzarella, Asiago, Gruyere and Emmental.
It is a thermophilic culture and is used in cheese production that requires temperatures typically higher than around 43ºC (110ºF), usually producing a much harder style cheese.
Usage Levels: 1 sachet is enough to inoculate UP TO 1000 litres of milk.
(This culture contains the same bacterial strains as TA61).
Composition: Streptococcus Thermophilus. Carrier: Sucrose, Maltodextrins.
Storage: Store refrigerated (<4ºC/42ºF)
