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TA 61 Thermophilic Starter Culture

TA 61 Thermophilic Starter Culture

Regular price $14.95
Regular price $14.95
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5 18 reviews


TA 61 Thermophilic starter culture can be used to make a variety of hard Italian and Swiss style cheese including Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.

The active Temperature range for this culture is 68-125°F with optimum acid production at 104-108°F.

Many of the above suggested cheeses are heated to around 122-128°F, this culture will have little to no acid produced at these high temperatures. Although this culture does not thrive in these hot temperatures, it survives quite well. As the temperature of the cooling cheese falls into the cultures optimum temperature range it begins proper acid production.



  • Streptococcus thermophilus

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.

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5.0 Based on 18 Reviews
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United States United States
Thermophilic culture

I love your cultures. They're a fair price and your turn around on orders is fantastic. The culture keeps forever in the freezer and is dependable every time. Roy

Kristin O.
United States United States
Good quality.

The culture worked perfect in my cheese recipes!

Katherine M.
United States United States
First Swiss cheese try

I just made my first Siss cheese. It looks fantastic. I'm still in the cool phase but will bring the cheese to room temp soon to watch it swell and develop its characteristic holes!

Laura M.
Canada Canada
Great stuff

Arrived quickly and used in a batch of cheese already – will have to wait 6-12 months before I know how it turned out though! :)

Wayne H.
United States United States
Great products

The TA61 culture arrived on time and is now part of a beautiful wheel of Asiago cheese!