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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."
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."
Other Ripening
Miscellaneous mold, ripening and adjunct cultures for cheese.
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FLAV 54
Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma.  |
MVA
Adjunct culture used in Tomme-style, some semi-hard, and ripened cheeses to help with aroma and texture development. |
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Propionibacteria
This culture is used as an adjunct primarily for the eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses. |
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