Use Thermophilic Cultures when making higher temperature cheeses such as Provolone, Mozzarella, Parmesan, Romano, Swiss, Gruyere and other similar Italian-style cheeses. This culture consists of lactose, streptococcus thermophilus, lactobacillus helveticus and lactobacillus delbrueckii subsp. bulgaricus.
* Store in your freezer upon arrival for safe-keeping for up to 2 years.