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Fromagina Starter Culture

Fromagina Starter Culture

easy to make soft cheese

"Easy, perfect every time and so delicious!"
–Marilyn, Happy Cheese Maker

Regular price $6.95
Regular price $6.95
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4.95 21 reviews


Fromagina starter culture was developed by Bob & Ricki Carroll. It is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or served by itself as a delightfully, creamy spread. This is an easy cheese to start with, we highly recommend it for both beginners and advanced cheesemakers alike.



  • Lactose
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LL) Lactococcus lactis subsp. lactis
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • Microbial coagulant enzyme

Store in the freezer for up to 2 years

Each of the five packets will make approximatly 2 pounds of fromagina

New England Cheesemaking Supply Company

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


  • Heat 1 gallon of milk to 86ºF
  • Add 1 packet of fromagina to milk, let rehydrate for 1-3 minutes
  • Stir milk for 1-2 minutes
  • Let set for 8-12 hours
  • Drain in Butter Muslin for 6-12 hours
  • Store finished cheese in a refrigerator for up to one week

Cheese Making Bundle

Fromagina Starter Culture

Item# C31

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5.0 Based on 21 Reviews
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United States United States
New Description of Marvelous Ingredient

THE BEST KIND OF REVIEWS: One of my customers remarks with her first tasting of Rockin Triple L’s “Pearl’s Dream” “This is absolutely STUPENDOUS”!!!! I learned a NEW Word and gained a Very Valuable Customer!!!

Peter Y.
United States United States
Cheese & Crackers

This is a great soft cheese that can be eaten without the aging process I mixed in the French herbs and it's delicious. My wife really likes it too.

Babs H.
United States United States
Smooth and creamy

This cheese is quite simple to make and tastes great. It's smooth and creamy with a mild flavor. We love to eat it with crackers. Additionally, I will add apple pie or pumpkin pie spice to taste. Sweeten with honey or sugar for a real treat on graham crackers or ginger snaps.

Beth N.
United States United States
The Best

Been using Ricki's Fromagina for several years now in my goat milk. FANTASTIC. Love how versatile it is. Because it is a mild cheese it takes on any flavorings I put in it really well. Freezes very easily which is a big plus for when we are not milking. Thank you Ricki.

United States United States
Love this ripened!!

I have used this culture for many years with my raw goat milk. I love this ripened its very simple to do . I store my milk in the fridge in gallon jars. once I get overrun and or just want to make a batch. I pull the jar out of the fridge and dump a packet of fromagina in the milk and add around 1/32 tsp of geotricum candidum and about 1/16 tsp of penicillin candidum . Stir it up no I don't bother heating the milk! My kitchen temp averages around 65- 78 degrees . I leave it on the counter overnight some where between 8 - 24 hrs depending on what I have going on the time varies. Once its set I laddle the curds into a plastic basket mold. Let that drain overnight. Then I gently take it out of the mold it will still be fairly soft. Flip it over and put it back in the mold and let it drain overnight . I sprinkle about 1/4 tsp salt on the top. Once it's dry enough to hold its shape . I put it on a small hole plastic draining mat and put that on a cooling rack. I salt the other side and the edges. I leave it on the counter and turn it over once or twice a day until I see the fuzzy white bloom cover the whole cheese. Then I wrap it in a cellophane wrap and put it in the cave from 8 - 60 days depending on how ripe i want it. I prefer it about 12 days. My wife likes it extra ripe about 4-5 weeks.

New England Cheesemaking Supply Company Fromagina Starter Culture ReviewNew England Cheesemaking Supply Company Fromagina Starter Culture Review