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Sarah Vogeley
"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."
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"Great source for cultures."
Cheese Cultures
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MA Series (MA 11)
MA culture is the basic mesophilic lactic acid culture. It is the most common culture type for making cheddar, colby, Monterey jack and cottage cheese. This blend does NOT contain a gas-producing bacteria (unlike MM culture series).  |
MA 4000 Series
Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used for a variety of medium to hard cheeses with all types of milk. |
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MM Series
MM culture is a mesophilic culture blend preferred for soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. |
Flora Danica
Special mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, etc.. |
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RA 21
Mesophilic blend often used for cheddar. Produces a slightly different flavor than the MA series.
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MT1
MT1 is a specially-designed multi-species mesophilic starter culture for feta. It contains an equal strain balance of four unique cultures producing a more robust flavor. |
Aroma B
Aroma B is a multi-species mesophilic starter culture used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, etc. |
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KAZU
Mesophilic farmhouse culture for semi-hard and soft cheeses. It will produce a slight "nutty" flavor found in aged cheddars and parmesan type cheese. |
MD 89
Used in combination with other mesophilic cultures lactic acid bacteria to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie, Camembert, Chevre, Blue, Cream Cheese and Butter. |
