LH100, a thermophilic adjunct culture, enhances both flavor and texture when paired with a primary starter culture, typically TA 61. This combination is well-suited for hard cheeses, Italian varieties, and Swiss cheeses. LH100 imparts delightful nutty and sweet flavor notes while contributing to a softened texture.
Contains: Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis
Primary Applications: As adjunct for Mozzarella, Provolone, Swiss, Cheddar
Storage Conditions: Store in the freezer
Usage Info: 1/4 tsp. for 1-4 gallons milk when used in conjunction with a TA 61 culture.
