Cheese Culture STH2 Thermophilic culture for hard cheeses (TA61)

ST Cheese Culture - for professional results. This culture is ideal for many harder cheeses, especially Italian and Swiss style cheeses including Parmesan, Provolone, Mozzarella, Asiago, Gruyere and Emmental. 

It is a thermophilic culture and is used in cheese production that requires temperatures typically higher than around 43ºC (110ºF), usually producing a much harder style cheese.

Usage Levels: 1 sachet is enough to inoculate UP TO 1000 litres of milk.

(This culture contains the same bacterial strains as TA61).

Composition: Streptococcus Thermophilus. Carrier: Sucrose, Maltodextrins.

Storage: Store refrigerated (<4ºC/42ºF)

Download Cheese Culture - ST H2 PDF

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for STH2 (TA61)