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Cheese Cultures

Cheese Cultures
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TA 52

The lactic acid starter TA 50 series (GetCulture offers TA 52) are "slow" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 60 series). TA 52 can be used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses.

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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). 

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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. On SALE for the month of October!

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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. On SALE for the month of October!

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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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Feta Series

Specially-formulated culture blend for feta cheese. Works well with all milk types.

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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.

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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. On SALE for the month of October!

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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.

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