Starter Cultures for Cheese Making - New England Cheesemaking Supply Company

Starter Cultures for Cheese Making

When making cheese, starter cultures are used to ripen the milk. Small culture packs are pre-measured and easy to use. Large culture packs offer more complex customizations for artisanal and hobbyist cheese makers alike. Find detailed information for each culture on its product page.

Filters

Sort by:

55 products

MY800 Thermophilic Starter Culture for specialized cheese and fermented milks, featuring quick acidification and flavor development.
Choozit TA 52 Thermophilic Starter Culture for cheese making, used to make Muenster and other types of bloomy rind cheese.
TA 61 Thermophilic starter culture packet for making hard Italian and Swiss cheese like Parmesan and Mozzarella.
TM 81 Thermophilic Starter Culture for Italian cheese, ideal for making mozzarella and pasta filata cheese.
Danisco LM 57 Mesophilic Adjunct Starter Culture for buttery flavor in cheese and other dairy products.
MVA Thermophilic Adjunct Starter Culture by Danisco, designed for enhancing cheese texture and aroma.
FLAV 54 Helveticus Adjunct Starter Culture by Danisco for enhancing flavor and aroma when making cheese.

Cheese Making Recipes

Make Your Favorite Cheese