| Product Name | SKU | Price | | |
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Farmhouse Culture MA4001, Many Cheese types (5DCU). Use for 50 - 100 liters of milk. This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremosis, Lactococcus Lactis susp. Diacetylactis, and Streptococcus Thermophilus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use with chevre, fromage blanc, camembert, most soft cheeses. Temperature range spans mesophillic and thermophillic ranges. |
CH07
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$9.99
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Mesophilic Aroma type B1 - 10 grams (75031) - This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremoris, Lactococcus Lactis subsp. Diacetylactis, and Lactococcus Mesenteroides. Acidification rate is moderate, diacetyl production is high, with some gas production. Recommended uses are Cream Cheese, Sour Cream, Creme Fraiche, Fromage Blanc, etc. Optimum temperature range is 77-86F. |
CH01
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$10.99
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10 grams (75331) - This cheese starter culture is composed of Streptococcus Thermophilus and Lactococcus Bulgaricus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use in mozzarella, parmesan, romano, provolone, other Italian cheeses. Optimum temperature range is 95-105F. |
CH04
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$10.99
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Feta Culture (ChoozitMT1) - 5 units/250 liter production total. This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremoris, Streptococcus Thermophilus, and Lactococcus Bulgaricus. Acidification rate is very high. Recommended for use in feta cheese. |
CH08
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$12.99
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Mesophilic type III. 10 gr. This cheese starter culture is composed of only Lactococcus Cremoris and Lactococcus Lactis. Acidification performance is good. Recommended for use Gouda, Edam, Havarti. Optimum temperature range is 77-86F. |
CH05
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$10.99
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Yogurt Culture - Bulgarian 411. This yogurt starter culture consists of Steptococcus Thermophilus and Lactococcus Bulgaricus. It is similar in nature to Thermophillic B culture but contains more Lactococcus Bulgaricus. Optimum temperature is 95-105F. |
CH26
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$3.99
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Culture Farmhouse Large Size MA4001, Many Cheese types (25DCU)
Farmhouse Culture MA4001, Many Cheese types (5DCU). Use for 250 - 500 liters of milk. This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremosis, Lactococcus Lactis susp. Diacetylactis, and Streptococcus Thermophilus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use with chevre, fromage blanc, camembert, most soft cheeses. Temperature range spans mesophillic and thermophillic ranges. |
CH189
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$21.99
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Yogurt Culture - Bulgarian 411. This yogurt starter culture consists of Steptococcus Thermophilus and Lactococcus Bulgaricus. It is similar in nature to Thermophillic B culture but contains more Lactococcus Bulgaricus. Optimum temperature is 95-105F. |
CH129
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$59.99
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10 grams - This cheese starter culture is composed of Streptococcus Thermophilus and Lactococcus Helveticus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use in mozzarella, parmesan, romano, provolone, other Italian cheeses. Optimum temperature range is 95-105F. |
CH128
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$12.99
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Mesophilic type II. 10 g
Mesophilic type II. 10 g This cheese starter culture is composed of only Lactococcus Cremoris. Acidification performance is good. Recommended for use Cheddar, Mozarella, Blue Cheese and other hard aged cheeses. Optimum temperature range is 77-86F. |
CH30
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$10.99
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Mesophilic type II. 100 g. Large Size
Mesophilic type II. 100 g This cheese starter culture is composed of only Lactococcus Cremoris. Acidification performance is good. Recommended for use Cheddar, Mozarella, Blue Cheese and other hard aged cheeses. Optimum temperature range is 77-86F. |
CH192
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$69.99
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Mesophilic Aroma type B1 - 100 grams - This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremoris, Lactococcus Lactis subsp. Diacetylactis, and Lactococcus Mesenteroides. Acidification rate is moderate, diacetyl production is high, with some gas production. Recommended uses are Cream Cheese, Sour Cream, Creme Fraiche, Fromage Blanc, etc. Optimum temperature range is 77-86F. |
CH190
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$69.99
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MM100/101, 50 DCU, Mesophilic Culture
Mesophilic. 50 DCU This cheese starter culture is composed of Lactococcus Lactis, Lactoccus Cremoris and Lactoccocus Lacits subst. diacetylactis.Moderate acidifier with some gas and high diacetyl production. Use for Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre and other buttery, opentextured cheeses. Optimum diacetyl production at 70 72 F. |
CH193
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$18.99
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Thermophilic Culture MY800 50 DCU
Thermophilic Culture MY800 50 DCU. This cheese starter culture is composed of Streptococcus Thermophilus, Lactococcus Lactis, and Lactoccus Bulgaricus. Moderate acidifier. For use with Reblochon and other specialty cheeses. |
CH194
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$19.99
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