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Title: Asiago Cheese Making - Starter Cultures
Post by: BigCheese on January 04, 2011, 04:09:06 PM

Hi everyone,

I am about to make my first asiago and Peter Dixon's recipe calls for Thermo C. I have Thermo B and am wondering if this will work in C's place? The 200 Easy Cheese Recipes book just calls for thermophilic culture, so I assume this will not be a problem. Thanks in advance.

Nitai

Title: Re: Asiago Cheese Making - Starter Cultures
Post by: linuxboy on January 04, 2011, 04:10:59 PM

Yes, but it will have less of a sweet, nutty note. You're omitting helveticus and using bulgaricus instead, their enzymes are different.

Title: Re: Asiago Cheese Making - Starter Cultures
Post by: Cheese Head on January 04, 2011, 05:13:57 PM

Info:

Our Wiki: Manufactured Cultures (https://cheeseforum.org/articles/wiki-manufactured-cheese-making-cultures/) listing shows names, ingredients, what they develop and uses. I've just updated Abiasa's Thermo B & C section with linuxboy's feedback.

Title: Re: Asiago Cheese Making - Starter Cultures
Post by: BigCheese on January 04, 2011, 09:13:24 PM

Thank you both, as always!

Title: Re: Asiago Cheese Making - Starter Cultures
Post by: BigCheese on April 06, 2011, 06:03:41 AM

I never ended up making this, but would like to tomorrow. I also have TA61 and LH100, should either of them be added?

I think I will do a 10 gal batch.

Thanks,
Nitai

Title: Re: Asiago Cheese Making - Starter Cultures
Post by: BigCheese on April 06, 2011, 05:32:32 PM

I went ahead and used TA61 and LH100 as per Ricki Carrol's site. Now I am wondring about PH markers. Anyone have any? I just added culture and am hoping to have something to look for with my PH meter...

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: BigCheese on January 04, 2011, 04:09:06 PM