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Mold/Aroma/Ripening

Mold/Aroma/Ripening
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ABL Classic white mold. Characteristics: Low proteolytic activity, Moderate lipolytic (aroma),Low surface density and height. Generally used to achieve moderate-slow ripening time with high aroma. Learn More
ARN

Brevibacterium linens, Arthrobacter nicotianae, geotrichum candidum: Specific blend for flavor of Normandy cheese and a balanced surface flora between penicillium candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory)

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B Linens 500s Brevibacterium linens: Selected strain by Abiasa (now Biena). Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity. Prefers more neutral pH for growth. Learn More
CUM Yeast for de-acidification and aroma development. High proteolytic and lypolitic activity. Fast growth Learn More
 
DH Yeast for de-acidification and aroma development. Can inhibit blue mold from growing. Learn More
FLAV 54 Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. Produces a savory flavor note in aged cheese. Learn More
 
GEO 13 Mold-like appearance, intermediate flavor and aroma. Slight "mushroom/earthy" aroma. Learn More
GEO 15 Yeast-like appearance, mild flavor and aroma Learn More
 
GEO 17 Mold-like appearance, very mild flavor and aroma. Enhances the appearance and activity of the P. candidum strains. When used in combination will help minimize proteolysis and lengthen the storage time of the ripened cheese. Learn More
HP6 Classic white mold. Characteristics: High proteolytic activity, Moderate lipolytic (aroma), Moderate surface density and height. Generally used to achieve moderate-fast ripening time. Learn More
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