Italian and Swiss is a blend of mesophilic and thermophilic starter culture specifically formulated to provide a large diversity of cultures, some of which can withstand the high cooking/scalding temperatures required to make these styles of cheese and still produce flavours suited to the long ripening periods involved. Many Italian and Swiss starter cultures available contain only a few thermophilic cultures. A key component of this culture blend is the addition of mesophilic cultures for initial acidity and flavour development while the milk is in the mid-thirties °C, then during the high cooking stage, these cultures will die off, their enzymes to provide acid development.
The Lactobacillus helveticus is provided to break down the residual galactose that can cause browning defects during ripening.
Italian and Swiss can be used to make the following cheese:
Contains the following cultures
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis ssp Lactis biovar. Diacetylactis
Lactobacillus delbrueckii subsp. Bulgaricus
Leuconostoc mesenteroides subs. cremoris
Freeze-dried in screw capped bottle
Less than < ¼ teaspoon or 1 x ‘tad’ on minispoons to 8 – 10 litres depending on cheese type and rate of acid development required