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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 21 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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Vincent M.
United States United States
Italian Porter

I used this for an Italian Porter, the cultures always work. The only problem is waiting for the usps to deliver.

David B.
United States United States
Works exactly as anticipated

Works very well and provides wonderful tastes and aromas. Would definitely order again!

Sally A.
United States United States
Don't mess with my cheese!

I used TA 61 to make this bel paese cheese and it seems to have worked quite well. It is now drying after its salt brine dip. I get fruit flies this time of year so my trusty cheese mouse is standing guard and elevates the mesh off the top of the cheese for drying before going in to the cave. I hope he mellows along with the cheese so I can sneak a nibble.

New England Cheesemaking Supply Company TA 61 Thermophilic Starter Culture ReviewNew England Cheesemaking Supply Company TA 61 Thermophilic Starter Culture Review
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!