LH 100 Thermophilic Starter Culture
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
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
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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.
- Q & A
- Related Recipes
- starter culture
- temp cheeses
I used this culture to make Asiago and Parmesan. The Asiago was da bomb (awesome). The Parmesan is still aging. Very versatile, can be used for many higher temp cheeses.
Asiago is delightful
I have been making goat milk cheeses for just a couple of years, using cultures from New England Cheesemaking. I have made cheddars, blues, camembert, tommes, swiss and more. All are great. The two most universally enjoyed are Edam and Asiago. When I have tastings, people always love the asiago. If you get this culture just to make asiago, you will not regret it. It is wonderful when young, and when I manage to keep some back to age it longer, it just keeps getting better.