CHEESE CULTURE_ THERMOPHILIC TYPE B _ FOR ITALIAN STYLE CHEESES

Each sachet has been designed to inoculate enough milk (60 gallons/225 liters approx.) for a single batch of Italian type cheeses, such as Mozzarella, Romano, Parmigiano, Provalone and Grana (Reggiano). The starter solution, when added to milk 'ripens' it, making it ready for cheese production. When the starter is used in combination with rennet then the consistent production of cheese can be achieved, batch after batch!