Thermophillic Hard Cheese Culture (Treats 100lt)

Green Living Thermophillic cuture is used to reduce bitterness and add "nutty" flavour to Emmental, Cheddar, Parmesan, Romano, Provolone.
Total: $ 12.50

Green Living Australia Thermophilic Culture  is used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses. This culture features in our Italian Cheese Kit. Thermophilic Culture used in combination with other cultures to reduce bitterness and add a "nutty" flavour to such cheese.

This culture contains selected strains of:

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


100 litre sachet:

  • Suitable for 100 litres of milk
  • 1 sachet used for 12 doses suitable for 8 litres of milk each
  • Free Sterile Jar with every pack

Please note: Cheese making 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.

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

Room temperature   1 to 2 months
Refrigerator   6 to 12 months
Freezer   2 to 5 years

*** Store in freezer as soon possible after delivery ***


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