Flora Danica Starter Culture
Description
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.
Details
Ingredients
- S. Lactis
- S. Cremoris
- S. Lactis biovar diacetylactis
- M.S. Cremoris
Storage
Store in the freezer for up to 2 years
Yield
This package will culture up to 50 gallons of milk
Brand
CHR Hansen
Kosher Info
Kosher and Halal certificates available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Cheese Making Bundle
Flora Danica Starter Culture
Item# C11
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- Flora Danica
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- flavor
- chèvre
- freezer
- French
- goat cheeses
- milk
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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.
Flora stupendica
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.
I love this very much.
I make all kinds of cheese.
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.
Great culture!!
Just made the jump to more advanced cheeses. This made a great double cream Brie.