Cheese Starter Culture suitable for soft Italian cheeses, this aromatic Thermophilic culture is primarily used in the making of Mozzarella, Provolone, Chevre, Bocconcini and Ricotta cheese. A packet of this size is used for 50lt of milk.
Cheese making is an ancient process of culturing milk. Using a cheese culture helps good bacteria in the milk flourish and leads to a more fully developed flavor in the final cheese.
Please note this product needs refrigeration, therefore extra postage costs have been added to this product to allow for the extra packaging.