Cheese Cultures

Mesophilic culture is used in making a variety of hard, moderate temperature cheese including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. Five individual packets are included, for easy use. 

 

Thermophilic culture is used in making a variety of cheese, including Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. Five individual packets are included, for easy use. 

 

Flora Danica is a mesophilic type culture that adds a buttery flavor to a variety of soft cheese including Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter. This culture will produce a small amount of carbon dioxide gas, which makes it a great choice when a lighter textured cheese is desired.  This bulk package will culture up to 50 gallons of milk. Use a measuring spoon to portion based on recipe (commonly 1/8 teaspoon per gallon).

 

MA 4000/2 is a Mesophilic and Thermophilc blended starter culture, commonly referred to as the 'Farmstead culture.' This is a great choice for any cheese made with MA 11 because the added thermophilis will aid in ripening the cheese. This bulk package will culture up to 50 gallons of milk. Use a measuring spoon to portion based on recipe (commonly 1/8 teaspoon per gallon).

 

Storage: Store in freezer. Use within 2 years.