Other Ripening

Miscellaneous mold, ripening and adjunct cultures for cheese.

Products

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Propionibacteria
Propionibacteria

This culture is used as an adjunct primarily for the eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses.

Starting at: $15.95
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Mycodore
Mycodore

White mold esp. for Tomme cheese. White fluffy surface, with a yellow/brown underside.

Starting at: $33.50
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FLAV 54
FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma.

Starting at: $55.95
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MVA
MVA

Adjunct culture used in Tomme-style, some semi-hard, and ripened cheeses to help with aroma and texture development.

Starting at: $17.50
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LBC81
LBC81

Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar.

Starting at: $42.50
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