Flora Danica Starter Culture
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 make it a great choice when a lighter textured cheese is desired.
Flora Danica be used as a direct set culture or to incubate a mother culture.
- S. Lactis
- S. Cremoris
- S. Lactis biovar diacetylactis
- M.S. Cremoris
Store in the freezer for up to 2 years
This package will culture up to 50 gallons of milk
Kosher and Halal certificates available upon request
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- Q & A
- Related Recipes
- Flora Danica
- goat cheeses
- goat milk
- summer sausage
I only use flora danica to make cheese. I make a raw organic goat bloomy rind cheese. I used to use MM100…and it just didn’t have the umph of flavor I wanted. Then I used MM100 with MA89…a flavor enhancer. It was better. But Flora danica really gives the cheese the flavor I want…deep, rich, strong…like French cheese used to taste in the 60’s. Of course, I also add two molds…Geotrichum and Neige…smidge each. All you need is 1/4 tsp of Flora Danica per 4 gallons of milk. Happy cheese making!
good for any cheese
This culture provides a very nice mild flavor to almost any cheese. It also seems to last forever in the freezer. I give it all the stars.
I have used successive packages the past 6 years and have made over 100 batches always with Flora Danica. It makes my goat and cow cheeses really really good - Camembert, tomme, chèvre. I use unpasteurized milk and use small amounts, but it stays well in my freezer sealed tight. Great flavor profile.
Perfect crottin de chèvre
I use Flora danica to add a depth of flavor to several goat cheeses, but my favorite use for it, in combination with geotrichum candidum (GEO17), is to make crottins de chèvre that turn out just like the ones I remember from when I lived in France - perfect wrinkled mold surface, velvety creamy layer underneath, and a moist, tangy center that becomes dense and even more flavorful with age.