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 info50 DCU£17.7250
TA 61 LYO More info50 DCU£17.7250
TA 62 LYO More info50 DCU£17.7250