Thermophile Type C, commonly referred to as Thermo C, is a blend of thermophilic lactic acid starters frequently applied in the production of Swiss-style and Alpine cheeses. Known for its gradual acid production, it is occasionally combined with Thermo B to expedite the acidification process.
1 Dose - contains about 10 grams or approximately 5 tsp.
Contains: Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus), Lactobacillus helveticus
Primary Applications: Swiss-style cheeses: Gruyere, Jarlsberg, Emmental
Storage Conditions: Store in the freezer
Usage Info: 1/2 - 1 tsp. per 1-2 gallons of milk
