Cheese recipes often involve a wide range of cultures. Thermophilic culture is a heat-loving culture that is activated by high levels of heat, and is used in cheeses that cook at a higher temperature. It can also be used in the same cheese as mesophilic cultures, which only thrive up to 90 degrees. When making cheese, be sure to reference the packaging for the appropriate amount of culture to use, as the amount will vary depending on the specific thermophilic you use. Concentration determines how much is needed, and recipes often don’t take this into account for their ingredients list. You can find Kosher certifications individually on each product listing.
Recipes for Swiss cheese, parmesan and other hard cheeses typically call for a thermophilic starter culture. The cultures have a very high resistance to heat, making them a frequent ingredient in cheese that requires high temperatures. A 15 gram package will last for several batches of cheese. C201 thermophilic culture is one variety of thermophilic C culture which is often used in recipes for Italian cheeses and farmstead cheeses. Thermophilic LH helps adjust the flavor of a batch, reducing bitterness by adding acidity. You can find all these cultures and more to help create cheeses of all kinds, with well-balanced flavors.
The Cheesemaker is a one-stop shop for all the cheese making supplies needed to create batches of delicious dairy. Yeasts, lipase, additives and more can be found, with discounts offered often. Not only can you find quality ingredients for any cheese your heart desires, you can also find the cheesemaking equipment to make sure batches are made well and hygienically. Your forays into cheesemaking can go even more smoothly when you have the right ingredients and equipment at your disposal.
- Heat-resistant cheese cultures
- Used for farmstead cheese and Italian cheese
- Thermophilic culture starter
- Thermophilic Type B and C
- Several certified Kosher options
For more information on cultures, read about how to choose and maintain your cultures!
Important Note: When using any of the cheese making ingredients listed on this page, you should use the amount specified on the packaging, not in the recipe you may be using. Cultures, molds, rennet, and additives vary in concentration per manufacturer.
Best By Date: This date is required by the FDA, yet does not mean the product is not viable after the best by date. It is still viable for at least another year or more if kept properly stored.
Vegan friendly cultures that contain either sucrose or maltodextrins as the bacteria carrier: TA61-62, Su Casa, TA50-52-54, LH, TM81
Kosher Certifications: Kosher certifications from the manufacturer can be viewed under each product listing.
Repackaged Kosher Certfication: Click here for certification.