Choozit LH 100 Thermophilic Adjunct
Thermophilic adjunct culture by Danisco Choozit (IFF) · Thermophilic adjunct
Pack as listed at retailer at New England Cheesemaking · checked October 23, 2026
Check current price at New England Cheesemaking Work out my dose
Our take
LH 100 is not a starter on its own — it is the flavour adjunct. Lactobacillus helveticus drives the proteolysis that turns a bland grating cheese into parmesan with depth, and supports Alpine styles. Add it alongside TA 61, never instead of it.
Details & dosage
| Culture family | Thermophilic adjunct |
| Made by | Danisco Choozit (IFF) |
| Strains / contents | Lactobacillus helveticus |
| Pack | Pack as listed at retailer |
| Typical dose | Used with a thermophilic primary such as TA 61 — dose per recipe |
| Storage | Store in the freezer |
| Sold by | New England Cheesemaking |
| Price checked | $32.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Parmesan
- Provolone
- Gruyère
- Swiss / Emmental
Good to know
- Adjunct only — always pair with a primary thermophilic culture
- Key to Italian hard-cheese flavour development
- A little goes a long way in a home batch
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Thermophilic Starter Culture (5-Pack) · Choozit TA 61 Thermophilic Culture · Thermophilic Direct-Set Starter Culture ·