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KAZU Mesophilic and Thermophilic Starter Culture

KAZU Mesophilic and Thermophilic Starter Culture

Regular price $11.95
Regular price $11.95
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5 6 reviews


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.

Cheese Making Bundle

KAZU Mesophilic and Thermophilic Starter Culture

Item# KAZU

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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.

Michael Schmitz verified customer review of KAZU Mesophilic and Thermophilic Starter Culture
Alex H.
United States United States
Multiple usage

Grat mix. You can make many kind of cheese with this meso thermo starter.

Renae C.
Very versatile

This is my most used culture. My cheddar, Cheshire, hoop style which most of the time I flavor with different herbs and spices. All my cheeses are made with fresh raw goat's milk. From my experience herbs and spices work really well if used inside and outside of the cheeses before I vacuum pack them. They don't acquire the famoud “goaty” smells or flavors that is typical of raw goat milk products. I age some cheeses 2 to 3 years which turn out delicious. I have even use this to make chevre chesse when I was out of the chevre pack which worked just fine with only a light difference. Renae

Renae C. verified customer review of KAZU Mesophilic and Thermophilic Starter Culture
Matthew N.
Nutty goat cheese

Made an aged goat cheese with your typical p. candidum and g. candidum rind. While the cheese was slightly less gooey that using a straight mesophyllic culture, there slight nutty flavor made it quite delightful. Wife wife actually preferred this version of the original recipe. I highly reccomend.