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Allround thermophilic cheese starter culture – AT | for Italian style cheeses

11,99

In stock

(2 customer reviews)

This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses: Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. It can also be used for Mozarella or pasta-filata.

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Description

This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses: Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. It can also be used for stretched cheeses such as Mozzarella or pasta-filata.

What is a starter culture for cheese?

To get a good fermentation (acidification and flavor formation) you need a cheese starter culture. Cheese starter cultures are predominantly made of lactic acid bacteria, although other bacteria and yeasts may also be involved. In home cheese making, the primary role of starter cultures is the production of lactic acid from lactose at a predictable and controlled rate. It is the consequent decrease in pH that then affects a number of aspects of the cheese manufacturing process and ultimately cheese composition and quality.

A starter culture does not produce blue or white mold itself. Read more on cheese making at Wikipedia.

About this allround thermophilic cheese starter culture – AT

Thermophilic cultures are a heat-loving cultures that are activated by high levels of heat, and are used in cheeses that cook at a higher temperature. This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. They can also be used for stretched cheeses such as Mozzarella or pasta-filata. 

Content

  • 10 grams of  starter cultures, enough for about 100L of milk
  • The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten-free.
  • Produced in Italy
  • Contents: starter cultures
  • Allergens: milk
  • Not suitable for vegan cheese, but please check out our large selection of vegan cheese molds and cultures.

Micro organisms in allround thermophilic cheese starter culture – AT

Streptococcus salivarius subsp. thermophilus
Lactococcus lactis subsp. lactis
Lactobacillus delbrueckii subsp. lactis

Characteristics

  • Optimum temperature for growth: 37 – 40 °C
  • Maximum temperature of heating: 44 °C
  • Gas production: –
  • Proteolytic activity: ++++
  • Fermenting activity:

Combine this cheese starter culture with:

This culture can be used on it’s own.

Looking for vegan cheese cultures?

This mold contains milk. If you want to make vegan cheese, check out our large selection of vegan cheese molds and cultures.

Storage instructions

In the fridge or freezer. Shelf life is approximately 1,5 years in the freezer  or 12 months at +5ºC.

How do you use this culture?

This is a Direct Vat Inoculation (DVI) culture, meaning you can add the starter straight from the freezer to the milk.

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

2 reviews for Allround thermophilic cheese starter culture – AT | for Italian style cheeses