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LB-12 is a thermophilic rod culture that drives acid production in hard Italian-style and other high-temperature cooked cheeses; also used in production of Italian cheese varieties together with other lactic cultures such as Streptococcus thermophilus. This culture's proteolytic potential contributes to body, texture, and flavor of aged cheeses. This culture can also be used in the production of yogurt and other fermented milk products.

This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.


Italian cheeses, yogurt, fermented milk

Varies by application; please contact Dairy Connection Technical staff

Lactobacillus delbrueckii subsp. bulgaricus

Kosher Dairy, certificate available


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ARO 21