Cultures for Gruyere
A typical recipe for production of Gruyere would include TA 60 series and LH adjunct for flavour development.
Gruyere is a traditional unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes.
TA Acidifying
The TA cultures fall in to two groups for either soft or hard cheese.
TA 50, 52 and 54 are bacteriophage alternatives for the manufacture of stabilised soft cheese. They are concentrated thermophilic cultures of Streptococcus thermophilus especially developed for direct vat inoculation.
TA 60, 61 and 62 are bacteriophage alternatives for the manufacture of hard cheese. They are concentrated thermophilic cultures of Streptococcus thermophilus especially developed for direct vat inoculation.
Name | Info | Pack Size | Price | Min Order | Quantity |
---|---|---|---|---|---|
TA 60 LYO | More info | 50 DCU | £20.13 | 50 | |
TA 61 LYO | More info | 50 DCU | £20.13 | 50 | |
TA 62 LYO | More info | 50 DCU | £20.13 | 50 |