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
- Reviews
- Q & A
- Related Recipes
Customer Reviews
- Reviews
- Questions
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!
CHR Hansen
Always enjoy great products from CHR Hansen
Flora Danica
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.
Finally QUARK!
After 20 years of being quark deprived (as a German living in the US), my misery has finally found and end. I could not be happier. Fruit quark, German cheesecake, savory chive quark ...... the list is long. This culture really makes it taste like quark. Even the consistency is spot on if drained the right amount of time. I used low temp pasteurized / non homogenized local milk. It was a full fat milk, so the outcome is a creamy quark, much like "Sahnequark" sold in German stores. Absolutely loving it. The package will set 50gal of milk. What a steal for the price. It takes 1/16th teaspoon to set a quart. So far though, that's all I used despite the many quarts I already made. I put about a quarter cup of the product (unstrained) in a quart jar. top it off with milk, and it's done the next morning.