Mozarella and Parmesan cheese starter culture


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This thermophilic cheese starter culture includes a blend of lactic bacteria specially selected for the production of high-heat hard cheeses such as Parmesan, Grana Padano, Pecorino, Asiago, and is also useful for acidifying and adding flavour to mozzarella and pasta filata type cheeses.

It is a low gas-producing cheese culture which creates a dense, consistent texture in the finished cheese and a tangy flavour profile that sharpens with age. 

This pack contains 5 starter culture sachets for Parmesan and Mozzarella cheese can also be used for any high-temperature hard cheese requiring a dense, consistent paste and more pronounced flavour than single strain thermophilic culture. 

Each pack will culture 10 litres (10 quarts) of milk which yields a finished cheese of approximately 0.8 - 1 kilogram - a good size for the home cheesemaker.


Ingredients: GMO-free Maltodextrin, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus

Cultures: Each sachet cultures 10 litres (10 quarts) of milk - Total 50 litres (50 quarts)

Storage: Freezer



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