Direct Set Thermophilic Culture by Danisco, made in France! Large 50 DCU package.
This culture is for making hard, Italian & Swiss cheeses like Parmesan, Romano, Provolone, Mozzarella & Emmental/Swiss. If making Swiss type cheese you might want to get the ripening cultures called PropioniBacteria that gives Swiss it's distinctive flavor and creates the eyes or holes in the cheese.
Use 1/8 tsp. per 1-3 gallon, Package contains about 50 doses.
This packet will acidify approximately 370 gal.
(LL) Lactococcus lactis subsp. lactis
(ST) Streptococcus thermophilus
(LB) Lactococcus bulgarius
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