Culture Guide

Guide to what cultures are used for which cheeses & other dairy products

Basic American "Mesophilic" Cheese Varieties

  • Cheddar

  • Colby

  • Montery Jack

  • Cottage Cheese

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis

  • (LLC) Lactococcus lactis subsp. cremoris

  • (ST) Streptococcus thermophilus

Basic Italian "Thermophilic" Cheese Varieties

  • Parmesan

  • Romano

  • Provolone

  • Mozzarella 

Types of cultures used:

  • (ST) Streptococcus thermophilus

  • (LB) Lactobacillus delbrueckii subsp. bulgaricus

  • (LH) Lactobacillus helveticus

  • (LBL) Lactobacillus lactis

Cheeses With Eyes

  • Swiss

  • Emmental

  • Gouda

  • Edam 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis

  • (LLC) Lactococcus lactis subsp. cremoris

  • (LLD) Lactococcus lactis subsp. biovar diacetylactis

  • (LMC) Leuconostoc mesenteroides subsp. cremoris

  • (ST) Streptococcus thermophilus

  • (LB) Lactobacillus delbrueckii subsp. bulgaricus

  • (LBL) Lactobacillus lactis

  • (PS) Propionibacterium shermanii

Fermented Milks & Cream

  • Bulgarian Buttermilk

  • Acidophilus Milk

  • Buttermilk

  • Sour Cream

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis

  • (LLC) Lactococcus lactis subsp. cremoris

  • (LLD) Lactococcus lactis subsp. biovar diacetylactis

  • (LMC) Leuconostoc mesenteroides subsp. cremoris

  • (LA) Lactobacillus acidophilus

Goat and Sheep Cheese

  • Feta

  • Manchego

  • Chevre 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis

  • (LLC) Lactococcus lactis subsp. cremoris

  • (LLD) Lactococcus lactis subsp. biovar diacetylactis

  • (LMC) Leuconostoc mesenteroides subsp. cremoris

Mold Ripened Cheese

  • Brie

  • Camembert

  • Blue

  • Gorgonzola

  • Stilton 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis

  • (LLC) Lactococcus lactis subsp. cremoris

  • (LLD) Lactococcus lactis subsp. biovar diacetylactis

  • (LMC) Leuconostoc mesenteidess subsp. cremoris

Specialty Cheeses

  • Brick

  • Limburger

  • Muenster 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis

  • (LLC) Lactococcus lactis subsp. cremoris

  • (LLD) Lactococcus lactis subsp. biovar diacetylactis

  • (ST) Streptococcus thermophilus

  • (LB) Lactobacillus delbrueckii subsp. bulgaricus

  • (LBL) Lactobacillus lactis

  • (LBC) Lactobacillus casei subsp. casei

Yogurt

Types of cultures used:

  • (ST) Streptococcus thermophilus

  • (LB) Lactobacillus delbrueckii subsp. bulgaricus

  • (LA) Lactobacillus acidophilus

  • (BBL) Bifidobacterium lactis

  • (BBI) Bifidobacterium infantis