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
|Yes||No||Allergens||Description Of Components|
- Q & A
- Related Recipes
I like to use either Mesophilic or Flora Danica culture to make French Cream Cheese which I later use to make my Cream Cheese Cake. The Flora Danica culture gives the French Cream Cheese & later my cheese cake a more taste pleasing flavor. Both cultures are nice but the Flora Danica just gives the cheese a special uniqueness. I've enjoyed shopping at New England Cheese Supply Co. since 1982 & my best buy was Cheesemaking Made Easy. When the second book Ricki wrote came out, I grabbed it! Both books are my Cheese Bibles & go to sources even though I have bought other cheese books. Thanks for making me the most sought after person for gatherings with my Cheese Cake! I have convinced a lot of family & friends that goat milk, goat cream, goat cheeses, goat milk soaps, chevron, & all things goats can produce is pretty awesome. Thanks again, Glo. the Goat Lady
Perfect Coulommiers every time
I use Flora Danica culture to get perfect Coulommiers every single time. We like this cheese on French toast & bagels (especially with a little maple sugar added) when it's fresh. As a slightly aged cheese, with herbs added, it pairs wonderfully with crackers and summer sausage. Coulommiers is one of our very favorite cheeses and I rely on this Flora Danica starter to get me there.
Aromatic and Mesophilic culture in one!
Cant wait to use on some of my other low temp cheeses! Great size package, and fast shipping as always!
Always enjoy great products from CHR Hansen
I only use this for my aged bloomy rind goat cheeses. It gives a great flavor and makes a fabulous cheese that all my clients love. I use it with neige (penicillin candidum) and geotrichum molds, age it in my cave for 7 - 10 days. The older the cheese gets, the better.