SU CASU is a blend of thermophilic cultures ideal for hard, high-cooked cheeses like Swiss and Parmesan. It imparts a subtly sweet, nutty flavor profile. Additionally, it can be employed as a flavor adjunct in cheddar.
Contains: Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus), Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, sucrose, maltodextrins
Primary Applications: Swiss, Parmesan and other hard, high-cooked cheeses
Storage Conditions: Store in the freezer
Usage Info: 1/4 tsp. per 1-2 gallons milk
