TA61 (Thermophilic) Cheese Culture

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