TA61 (Thermophilic) Cheese Culture

Description

Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses.

You will receive:

  • 4 packets TA61 Cheese Culture (save extra packets in freezer for future use)
  • rennet not included

The lactic acid starter TA 61 contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss.

Follow instructions in your recipe.

Contains:

  • streptococcus thermophilus


Product form

Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses. You will receive: 4 packets TA61 Cheese Culture (save extra... Read more

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7 in stock

$8.99

      Description

      Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses.

      You will receive:

      • 4 packets TA61 Cheese Culture (save extra packets in freezer for future use)
      • rennet not included

      The lactic acid starter TA 61 contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss.

      Follow instructions in your recipe.

      Contains:

      • streptococcus thermophilus


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