Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyère, and other Italian style cheeses, which grow in higher temperature ranges.
This culture comes as a single pack and a mother culture must be incubated as per directions.
Culture Includes: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose.
Yield: Each packet will make 1 quart of prepared culture.