Thermophile Culture Type B

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About This Product


THERMOPHILE CULTURE TYPE B  (Thermophilic Culture B)

For the production of Italian style cheeses, such as pizza style Mozzarella and string cheese, Romano, Parmesano, Provolone and Grana (Reggiano). Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 hgallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Add directly to the milk when specified in recipe. Mix thoroughly to evenly distribute the culture. Wen finished, store in the freezer.

Commercial Dosage rate: 53gal.(200 liters) of milk.  100 gram bottle available.  The quantities of inoculation indicated should be considered as guidelines. Homecheesemakers follow usage rate on item label.

Available in 10 and 100 gram size.


  • (ST) Streptococcus thermophilus
  • (LBB) Lactobacillus delbrueckii subsp. bulgaricus

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Spec Sheet

Kosher Cert

Shipping included within the USA.

What Our Customers Say

  • 5
    thermophile culture type b

    Posted by Lorelei Caracausa on 11th Apr 2020

    perfect for my newest "Parmesan" type

  • 4

    Posted by Gitte Lenzi on 14th Jan 2017

    Making Parmesan cheese for the first time and am looking forward to tasting the results (in about 12 or so months). Everything I've gotten from Steve has met expectations and this will no doubt prove the same.