ON SALE 50% OFF! EXPIRED
These cultures are expired and therefore we can no longer guarantee its vitality. However, as a result of being kept in the freezer, expired cultures are usually still viable, though we recommend using a bit more than recommended in your recipe to ensure good results.
Please note: Shipping costs for cultures reflect the price of secure packaging, designed to decrease the risk of cultures perishing in long transits or summer heat.
LH 100 is an intermediate acidifier. Used in combination with TA Series cultures for hard cheeses and Italian and Swiss styles. Primary role is the proteolytic breakdown and flavor production in the later stages of aging. Brings balanced and rounded notes and reduces bitterness.
Composition:Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus.