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.
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LH 100 Thermophilic Starter Culture
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.
Original: $32.95
-70%$32.95
$9.88Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
