A thermophilic (high temperature starter) used mostly in Italian style cheeses such as Mozzarella, Romano, Parmesan, Pepato, Pecorino and other Italian hard cheeses. The technical name for the bacterial cultures in Type C Cheese cultures are: lactococcus thermophilis and  lactobacillus helveticus.

Each pack contains enough product to be used with 250L of milk which will make between 20-30kg of cheese!

 All starters are Direct Vat Set (DVS) and need to be stored in the freezer. Starter culture will be active for at least 12 months if kept in the freezer at or below -18 degrees Celcius