Mozzarella & Pizza Cheese Cultures




A selection of Mozzarella & Pizza Cheese Cultures with very distinct thermophilic cheese making bacteria strains.


  • TPF 2, 3, 4 or 5, 20 Unit for Italian Style, Fontina, Gruyere, Raclette and Alpine (Fondue Melting) Type Cheeses:  This culture is used for Pizza style cheese, Mozzarella and other Pasta Filata style cheeses.  Composition:  Specific blended strains of Italian Streptococcus thermophilus cultures.  Also great for a texturing culture and as adjunct.


  • TM81, 125 DCU:  A specialty thermophilic blend of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.  This culture is for making Italian stretched curd (Pasta Filata) cheeses: Mozzarella, Boccaccini, Scamorza, Burrata, String Cheese, Cacciocavalo / Kashkaval, Provolone, and similar cheeses.
  • Carriers:  Sucrose and Maltodextrine.
  • OU Dairy Kosher Certified
  • GMO Status:  Non-GMO

Protect Your Product During Shipping

  • Select Blue Ice Blanket under “Add to Cart” and we will add an ice pack and silver blanket to protect your product during shipment.


Additional information

Mozzarella & Pizza Cheese Cultures

Bioprox TPF 2, 3 4 or 5, Blue Ice Blanket, Danisco TM 81