Cheese Culture Thermophilic Type B for the use in production of Italian hard cheeses

For the use in production of Italian style hard cheeses such as Mozzarella, Romano, Parmigiano, Provalone and Grana (Reggiano) Each sachet has been designed to inoculate 225 litres approximately 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. Comes complete with information/instruction leaflet