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KAZU Mesophilic and Thermophilic Starter Culture

KAZU Mesophilic and Thermophilic Starter Culture $14.95

Regular price $14.95
Regular price $14.95
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KAZU Mesophilic and Thermophilc starter culture is a farmhouse culture that can be used to make a variety of semi-hard and soft cheese.

This culture blend contains thermophilic culture, L. helveticus, which provide enhanced flavor and texture as the cheese ages. It will also produce a slightly "nutty" flavor found in aged cheese such as cheddars and parmesan.



  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis biovar. diacetylactis
  • Lactobacillus helveticus

Store in the freezer

50 DCU

Danisco Choozit

Kosher Info
Kosher certificate available upon request


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


Use approximately 1/4 tsp for 2-5 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

Reduce culture amount by 25-50% when using raw milk.

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5.0 Based on 9 Reviews
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Denise A.
United States United States
Wonderful culture

Makes a wonderful farmhouse cheddar. I have been purchasing this produce for about 4 years now and the quality it very consistent.

Kathy H.
United States United States
Great for Beginners

After finding raw milk, this was the easiest way to make mozzarella. Very tasty

Alfredo R.
United States United States
KAZU Mesophilic and Thermophilic Starter Culture

I used this culture to make aged gouda. Still waiting for the cheese to age but so far it looks beautiful. This culture worked like a charm. Thank you New England Cheesemaking Supply, great product!

Michael l.
United States United States
Quick order

Order was fast and correct during the trying Covid times. Thanks for what you do.

Michael S.
United States United States
Toma Ossalino

Made 2 batches of Toma Ossolano. One with and one with Kazu Starter Culture. The one with the culture has a nice nutty flavor that will increase over time. Both were a 6 gallon batch and I used 1/8 tsp and 1/4 tsp MA4002 of 3/8 tsp MA4002.

New England Cheesemaking Supply Company KAZU Mesophilic and Thermophilic Starter Culture Review