Shopping Cart
LH 100 Thermophilic Starter Culture

LH 100 Thermophilic Starter Culture

Regular price $23.95
Regular price $23.95
  • Select TitleDefault Title
100% No-risk money back guarantee
4.8 15 reviews


LH 100 Thermophilc starter culture begins working after pressing and cooling of the cheese. This culture is a major factor in the flavor of mountain style cheese, such as Asiago, Beaufort, and Gruyere.

The primary role of the culture is to break down protein (Proteolysis) in the later stages of aging. This is important for the development of the finished cheese body characteristics and the formation of flavor.



  • Lactobacillus helveticus
  • Lactobacillus lactis

Store in the freezer

50 DCU

Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.

Danisco Choozit

Kosher Info
Kosher certificate available upon request


Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites


Use approximately 1/2 tsp for 6-12 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

Reduce culture amount by 25-50% when using raw milk.

  • Reviews
  • Q & A
  • Related Recipes
Customer Reviews
4.8 Based on 15 Reviews
Write a Review Ask a Question
  • Reviews
  • Questions

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
Abdullah A.
United Arab Emirates United Arab Emirates
Very nice culture

It’s a very good culture

Ilda C.
Canada Canada
Mountain Style Tomme is on it’s whey!

When I saw the recipe for the mountain style Tomme, I just knew I had to make it. The required cultures followed the recipe and in a blink of an eye, my project had a head start. Within a week I received my cultures in Canada. Received notification of sent cultures which was helpful so that I could monitor the mail and freeze my cultures right ah-whey (I just can’t resist!). Here they are, my LH 100 and Mycodore at work as I already had MA 4002 in the freezer. It’s going to be a cheesy weekend!

New England Cheesemaking Supply Company LH 100 Thermophilic Starter Culture Review
Graham P.
United States United States
LH 100 Thermophilic culture

so far so good; lets see how it turns out

bruce w.
United States United States
Thermophilic starter

I can say this product is great, but I can’t pronounce it.

Matthew G.
United States United States
Swiss be Told

I purchased the LH100 for a large eye Swiss cheese I wanted to make. Cultures coming from New England Cheesemaking are packaged in airtight/light resistant packages. I gave it only four stars because it takes some time to maturity.

New England Cheesemaking Supply Company LH 100 Thermophilic Starter Culture ReviewNew England Cheesemaking Supply Company LH 100 Thermophilic Starter Culture Review