Hard Cheese Sample Pack
Description
This hard cheese sample pack includes our most popular, basic hard cheese starter cultures for making cheese at home. Each of the comes as a five pack.
Because these cultures can be used for many different cheeses, they do not come with individual cheese recipes. Free recipes can be found on our Recipes Page, and they can be sorted by ingredients so you will know which cheeses you can make with the cultures below.
Allergens
Contains
Storage
Store in the freezer for up to 2 years
Yield
- Up to 20 gallons for each culture packet
Kosher Info
Kosher certificate 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
Hard Cheese Sample Pack
Item# CP-H
- Reviews
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Customer Reviews
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- culture
- recipes
- instructions
- freezer
- buttermilk culture
- cheesemaker
- addition
- mozzarella cheese
- opportunity
- hand
United StatesCulture Club
I’m definitely a fan of this sample packet. It came with several culture samples and I’ve used two of them so far. The mesophilic culture and the buttermilk culture both worked perfectly. The instructions were simple and easy to follow and the results were outstanding.
United StatesGreat Starter Pack
This is a great starter package for the novice or a great addition for the well versed cheesemaker. All the ingredients you'll need to make many hard cheeses and keeps in the freezer for up to two years. Excellent choice.
Good things in little packets
As I learn how to make cheese, it is fun to have what I need on hand to experiment.
United StatesCultured mozzarella
I ordered the hard cheese sample pack and have only had the opportunity to use the thermophilic culture to make mozzarella cheese and it turned out delicious. Can’t wait to try some different recipes.
Nice variety
Made some nice cheddars with the mesophilic culture. Used the buttermilk culture for buttermilk, but once I saw how thick it was I let the second batch ferment a little longer and made some nice yogurt. I have yet to try the thermophilic culture, but I see parmesan in my future.