Thermophilic Cheese Starter Culture

For cooked curd cheeses like Parmesan, Romano, Provolone and traditional Mozzarella; can also be used for Swiss and Feta. Thermophilic is often used with LH culture in many Italian style cheeses. 1/4 teaspoon will ripen 2 to 3 gallons of milk. Add to milk when any recipe calls for the addition of starter. This culture requires the use of rennet.