Description
Tomme made with thermophile, Bel Paise, Butter Cheese, Emmenthaler, Gruyere, Swiss, Harder and aged mozzarella, Provolone, Parmesan, Romano, Asadero, Kasseri, soft feta. Greek Feta
Equivalent names of alternative starter cultures
Type C, TC or TCC series, Thermo Type B, C62, Type C, Grana, TM, Thermo B, hard cheese cultures, TM81,
Species contained in the culture
ST + LB
Mesophile / Thermophile
T
Optimum growth temperature
35c – 37c
(20c to 35c) but can go up to 50c
Fermentation Type
Homofermentative
