Various cheeses on round wooden board


An excellent choice for high-temperature, cooked cheeses

THERMOLASE® is a standardized, liquid, microbial coagulant, endothiapepsin, produced by fermentation of a selected strain of the fungus Cryphonectria parasitica. Due to its highly proteolytic nature and high thermolability, THERMOLASE® is particularly suited for production of cheeses that are cooked at high temperatures, such as Emmenthaler.

Share this with: