Thermophilic
Describes starter bacteria that thrive in heat, used for cooked Alpine and Italian cheeses and mozzarella.
Also: thermophilic culture, thermophile
Thermophilic, heat-loving, describes bacteria that grow best between about forty and fifty degrees. Thermophilic starters, mainly Streptococcus thermophilus with Lactobacillus helveticus or Lactobacillus delbrueckii, survive the high cooking temperatures used for Parmigiano Reggiano, Grana Padano, Comté, Gruyère and Emmental, and are also used for mozzarella and other pasta filata cheeses. As the cheese ages, their enzymes help produce the sweet, nutty, brothy flavours of these cheeses. The same bacteria make yoghurt. Parmigiano's natural whey starter is a thermophilic culture kept going from day to day. Most soft and washed-curd cheeses use mesophilic cultures instead.