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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11 in stock

$8.99

    • Shipped today? Order within: Oct 22, 2024 13:00:00 -0700

    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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