Single shot thermophilic culture for hard cheese
This single-shot culture for hard cheeses is fantastic value for those wishing to make a smaller batch of cheese.
This sachet contains the same bacteria as our Thermophilic B culture and can be used for Italian type cheeses, such as Mozzarella, Romano, Parmigiano, Provolone and Grana (Reggiano).
Use 1 sachet per 5 Litres of milk (1 gallon).
Handling: Allow powder to come to room temperature prior to use. Add directly to the milk and stir in well. Works with cows, goats, buffalo or sheep milk.
This freeze-dried culture contains Streptococcus thermophilus.
Culture characteristics: Optimum operating temperature - normal room temperatures (20 - 25ºC).
Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).
Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.
GMO Status:
This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the
Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.
Allergens List for Semi-Soft Culture
Allergen |
Yes |
No |
Cereals Containing Gluten |
X |
|
Eggs |
X |
|
Fish |
X |
|
Peanuts |
X |
|
Soybeans |
X |
|
Milk (Including Lactose) |
X |
|
Nuts |
X |
|
Celery |
X |
|
Mustard |
X |
|
Sesame |
X |
|
Sulphur Dioxide and Sulphites (10mg / kg) |
X |
|
Crustaceans And Shellfish |
X |
|
Molluscs |
X |
|
Lupins |
X |