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