Cultures and Mold Powders

This Mesophilic culture is used in making a variety of hard, moderate temperature cheese including...

This Thermophilic culture is used in making a variety of cheese, including Mozzarella, Parmesan, Provolone, Romano, Swiss,...

This Chevre culture creates a rich and creamy tasting fresh cheese from goats milk. Make...

A sweet and creamy yogurt that is simple to make and wonderful to eat. Works very well...

A rich, delicious yogurt with a wonderful tangy flavor. This yogurt is an heirloom type culture...

A delicious, creamy yogurt that is simple to make and wonderful to eat. Works very...

This buttermilk culture makes a thick, old-fashioned New England Style, Buttermilk. For each batch, you can...

Fromage blanc starter culture is one of the most sensational finds we have made in all...

Add Creme Fraiche culture to light cream for a sweet and delicious cultured treat. There are...

Fromagina starter culture was developed by Bob & Ricki Carroll. It is a cross between Fromage...

This Sour Cream starter culture will turn one quart of cream into thick, delicious, sour...

Fresh starter culture can be used to make Cottage Cheese, Pot Cheese, Neufchatel and other...

This kefir culture makes a rich, creamy drink with a bubbly effervescence which may be sweetened...

LyoPro Kefir Culture contains a blend of homofermentative and heterofermentative strains with acidifying activity and...

A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus...

A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis...

A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma...

A defined thermophilic homofermentative culture that is mainly suggested for hard pasta filata cheese like...

A homofermentative thermophilic single strain of Streptococcus Salivarius subsp. thermophilus that is suggested for the...

Flora Danica is a mesophilic type cheese making culture that adds a buttery flavor to a variety of...

Biena (Abiasa) Mesophile Aromatic Type B, commonly known as Aroma B. For the production of...

Biena (Abiasa) Mesophilic Type II starter culture can be used to make a variety of...

Biena (Abiasa) Thermophile Type B starter culture can be used to make a variety of Italian...

Biena (Abiasa) Thermophile Type C culture starter culture can be used to make a variety of Alpine...

Biena (Abiasa) Yogurt Type 1 Culture can be used in the production of classic yogurt,...

MA 11 Mesophilic starter culture can be used to make a variety of semi-soft and...

MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh...

MD 88 Mesophilic starter culture can be used in combination with other mesophilic cultures to...

LH 100 Thermophilc starter culture begins working after pressing and cooling of the cheese. This culture is a...

TA 61 Thermophilic starter culture can be used to make a variety of hard Italian and Swiss style...

MA 4002 Mesophilic and Thermphilc starter culture is commonly referred to as a 'Farmstead culture.' This is...

KAZU Mesophilic and Thermophilc starter culture is a farmhouse culture that can be used to make...

RA 21 Mesophilic and Thermophilic starter culture can be used to make a variety of cheese...

FLAV 54 Helveticus Adjunct starter culture needs to be used in tandem with another acid...

Penicillium Candidum (SAM3) is a white mold powder used to ripen and flavor cheese. This mold powder provides moderate proteolytic...

Penicillium Candidum (NEIGE) is a classic white mold powder used to ripen and flavor cheese. This...

Penicillium Candidum (ABL) is a classic white mold powder used to ripen and flavor cheese. This mold...

Penicillium Candidum (HP6) is a specialty strain of white mold powder. This mold powder provides moderate lipolytic (aroma),...

Penicillium Candidum (VB) is a classic white mold powder. This mold powder provides high proteolytic activity, low...

Geotrichum Candidum (GEO13) is a white mold powder used for a variety of lactic cheese, and...

Geotrichum Candidum (GEO15) mold powder is yeast-like in appearance, with a mild flavor and aroma....

Geotrichum Candidum (GEO17) mold powder will produce a white to creamy surface color and plays...

Brevibacterium Linens LR (red mold) is used in making surface-ripened or interior mold-ripened cheeses...

Propionic Shermanii (Swiss) produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and...

Penicillium Roqueforti (PA) has a very fast growth rate, with a mild blue taste and...

Pencillium Roqueforti (PJ) has a fast growth rate, with a typical blue flavor and middle-green color....

Penicillium Roqueforti (PS) has a medium-fast growth rate, with a mild blue taste and blue-green color. This...

Penicillium Roqueforti (PV) is used to ripen and give flavor to a variety of blue...

Dark blue-green mycelium with a piquant flavor. This mold powder produces a high growth rate...

This soft cheese sample pack is a great way to start making cheese at home. With these...