Starter Cultures for Cheese Making

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...

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...

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...

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

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

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

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

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

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

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

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...

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...

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

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

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

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

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

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

Primarily produces CO2 (gas) and diacetyl (flavor) due to citrate fermentation. Adds and brings out...

A Mesophilic/Thermophilic blend used for Feta and other white cheeses. Contains an equal balance of...

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

A lower temp thermo blend used in specialty fermented milks, soft cheese, semi-hard cheese, and...

Preferred choice for Parmesan or other hard, high-cooked cheese. Mildly sweet and nutty flavor profile....

A 'slow' Thermophilic culture, good for Muenster and other semi-hard, stabilized cheese. TA 50 series...

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

Rapid acidifier, lactic acid starter for Italian type cheese, especially varieties of Italian stretched curd...

For aroma and texture development in Tomme-style and mixed flora cheese. This ripening culture will...

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

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

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

This yummy yogurt sample pack includes three different types of yogurt cultures, Sweet, Creamy  and Bulgarian....

This hard cheese sample pack includes our most popular, basic hard cheese starter cultures for...

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

Bright orange color with high aromatic potential and fast growth rate. For Washed rind and...

Complex blend, slightly red, used in making surface-ripened or interior mold-ripened cheese including Brick, Limberger...

Bright orange, less aromatic than other strains. For Washed rind and smear cheeses such as...

Yeast for de-acidification (neutralization) and aroma development for mixed flora and smear cheeses. One of...