Fromagina Starter Culture

This cheese is quite simple to make and tastes great. It's smooth and creamy with a mild flavor. We love to eat it with crackers. Additionally, I will add apple pie or pumpkin pie spice to taste. Sweeten with honey or sugar for a real treat on graham crackers or ginger snaps.

Been using Ricki's Fromagina for several years now in my goat milk. FANTASTIC. Love how versatile it is. Because it is a mild cheese it takes on any flavorings I put in it really well. Freezes very easily which is a big plus for when we are not milking. Thank you Ricki.

I have used this culture for many years with my raw goat milk. I love this ripened its very simple to do . I store my milk in the fridge in gallon jars. once I get overrun and or just want to make a batch. I pull the jar out of the fridge and dump a packet of fromagina in the milk and add around 1/32 tsp of geotricum candidum and about 1/16 tsp of penicillin candidum . Stir it up no I don't bother heating the milk! My kitchen temp averages around 65- 78 degrees . I leave it on the counter overnight some where between 8 - 24 hrs depending on what I have going on the time varies. Once its set I laddle the curds into a plastic basket mold. Let that drain overnight. Then I gently take it out of the mold it will still be fairly soft. Flip it over and put it back in the mold and let it drain overnight . I sprinkle about 1/4 tsp salt on the top. Once it's dry enough to hold its shape . I put it on a small hole plastic draining mat and put that on a cooling rack. I salt the other side and the edges. I leave it on the counter and turn it over once or twice a day until I see the fuzzy white bloom cover the whole cheese. Then I wrap it in a cellophane wrap and put it in the cave from 8 - 60 days depending on how ripe i want it. I prefer it about 12 days. My wife likes it extra ripe about 4-5 weeks.

If you make cheese (or even if you don’t but know where to buy milk!) you must try Fromagina! So easy, and such a versatile cheese. Sweet, savory or plain...yummm. Fromagina is the best!

I always love buying from New England Cheesemaking Supply. They are helpful, fast to deliver and have everything you need to make great cheese. My favorite is Fromagina, which I use with my own unprocessed goat milk. So easy, and great results every time. I’ve been making it for years. My friends think I am a genius for creating such a fine cheese...little do they know a child could be a star with Fromagina culture! You will not be disappointed with this tasty cheese. If you bring it as a hostess gift you will be invited out a lot!