See what our
customers are saying

Sarah Vogeley

"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."

Elizabeth Rich

"Thank you for the great service and great product. My order arrived very quickly, and I really appreciated the personal service I received."

Marcie McBee

"Great source for cultures."

Cheese Cultures

Cheese Cultures
  •  per page
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).

Learn More
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.

Learn More
 
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. 

Learn More
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. 

Learn More
 
RA 21

Mesophilic blend often used for cheddar. Produces a slightly different flavor than the MA series.

Learn More
Feta Series

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

Learn More
 
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.

Learn More
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. 

Learn More
 
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.

Learn More
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.

Learn More
  •  per page