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MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh...
Item# CMM100
68 reviews
$13.95
MA 11 Mesophilic starter culture can be used to make a variety of semi-soft and...
Item# CMA11
52 reviews
MA 4002 Mesophilic and Thermphilc starter culture is commonly referred to as a 'Farmstead culture.' This is...
Item# CMA4002
34 reviews
$11.95
Geotrichum Candidum (GEO17) mold powder will produce a white to creamy surface color and plays...
Item# C70
26 reviews
$23.95
TA 61 Thermophilic starter culture can be used to make a variety of hard Italian and Swiss style...
Item# CTA61
24 reviews
$17.95
A Mesophilic/Thermophilic blend used for Feta and other white cheeses. Contains an equal balance of...
Item# C511
16 reviews
$8.95
Brevibacterium Linens LR (red mold) is used in making surface-ripened or interior mold-ripened cheeses...
Item# C10
14 reviews
$28.95
Penicillium Roqueforti (PV) is used to ripen and give flavor to a variety of blue...
Item# C90
27 reviews
$47.95
LH 100 Thermophilc starter culture begins working after pressing and cooling of the cheese. This culture is a...
Item# CLH100
$31.95
MD 88 Mesophilic starter culture can be used in combination with other mesophilic cultures to...
Item# CMD88
12 reviews
Rapid acidifier, lactic acid starter for Italian type cheese, especially varieties of Italian stretched curd...
Item# C513
5 reviews
$37.95
Bright orange, less aromatic than other strains. For Washed rind and smear cheeses such as...
Item# C402-2D
2 reviews
Preferred choice for Parmesan or other hard, high-cooked cheese. Mildly sweet and nutty flavor profile....
Item# C510
$16.95
Penicillium Roqueforti (PS) has a medium-fast growth rate, with a mild blue taste and blue-green color. This...
Item# C93
4 reviews
$41.95
FLAV 54 Helveticus Adjunct starter culture needs to be used in tandem with another acid...
Item# CFLAV54
$52.95
Primarily produces CO2 (gas) and diacetyl (flavor) due to citrate fermentation. Adds and brings out...
Item# C512
$29.95
A lower temp thermo blend used in specialty fermented milks, soft cheese, semi-hard cheese, and...
Item# C514
Penicillium Roqueforti (PA) has a very fast growth rate, with a mild blue taste and...
Item# C91
1 review
Complex blend, slightly red, used in making surface-ripened or interior mold-ripened cheese including Brick, Limberger...
Item# C403
$24.95
RA 21 Mesophilic and Thermophilic starter culture can be used to make a variety of cheese...
Item# CRA21
Bright orange color with high aromatic potential and fast growth rate. For Washed rind and...
Item# C404
A 'slow' Thermophilic culture, good for Muenster and other semi-hard, stabilized cheese. TA 50 series...
Item# C509
$33.95
For aroma and texture development in Tomme-style and mixed flora cheese. This ripening culture will...
Item# C470
$18.95
Pencillium Roqueforti (PJ) has a fast growth rate, with a typical blue flavor and middle-green color....
Item# C92
3 reviews
$83.95
Yeast for de-acidification (neutralization) and aroma development for mixed flora and smear cheeses. One of...
Item# C471
$27.95
Yeast for neutralization & flavor development in soft cheese; control of hole formation. This yeast...
Item# C472
Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few...
35 reviews
Make 30 Minute Mozzarella right at home with a simple water batch method for stretching...
10 reviews
This wonderful recipe goes above and beyond traditional Alpine style cheese, by introducing new and...
This recipes focus is on making an Alpine style cheese, but not following all the...