Description: TA cultures are suited to a range of higher temperature applications in many ‘cooked cheeses’. Many Mediterranean cheese types can be produced with these starter cultures. They are also suited for soft cheese when a more stable cheese body is required.

Culture Storage: 18 months from date of production at temperatures below 4°C (39°F).

Composition:

Streptococcus salivarus subsp. thermophilus

Certifications: Kosher O-U-D and Halal (certified by Islamic Food Council of Europe)

Allergens:

NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts, soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: MILK (lactose)