Buy Thermophilic Hard Cheese Culrture online

(Direct Inoculation) Starter Culture

Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss-style cheeses.

This culture features in our Italian Cheese Kit.

Suitable for 100 L milk.

1 sachet used for 12 doses suitable for 8 litres of milk each. Free sterile jars with every pack.

Please note: Cheesemaking ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese-making ingredient for dosage directions.

Our cheese cultures are direct innoculation (Direct Vat Innoculation / DVI), also known as direct-set (Direct Vat Set / DVS), which means they are added directly to the milk to make cheese.

Consists of:

• Lactococcus lactis ssp. lactis,
• Streptococcus thermophilus,
• Lactobacillus delbrueckii ssp. bulgaricus,
• Lactobacillus helveticus

and is standardized in strength with a small quantity of

• Maltodextrin (from Maize)

Shelf Life of Cultures:

When stored correctly, freeze-dried lactic cultures are typically viable long after any date on the pack.

Culture & Equivalents

• This Culture - SACCO Lyofast MOT 092 EE
• Type E
• Danisco STAM 3/STAM 7
• CHR Hansen TCC-20
• C Starter
• Swiss Cheese Culture
• Danisco ALP
• Mozzarella Starter
• Danisco TM81/TM82