Direct set Thermophilic culture. Streptococcus Salivarius ssp thermophilus. For Italian cheeses such as Asiago, Sarde, Parmesian, Romano, feta etc.. and Swiss. Use 1/4 tsp per 2 gallons of milk. Package contains enough culture for up to 16 gallons of milk. Store refridgerated (40-45 Deg. F). This culture does not contain rennet.