Description
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. (Out of stock)
- Carriers: Sucrose and Maltodextrine.
- OU Dairy Kosher Certified
- GMO Status: Non-GMO
Protect Your Purchase in Shipment
To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”. You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment. Please note, if you are located outside of the USA this option is available, but will not stay frozen during transit. During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.
