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. 

Learn More
MA 4000 Series

Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used especially in soft ripened or unripened specialty cheeses; may also be used for semi-hard cheeses such as farmhouse cheddar.

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.

Learn More
Flora Danica

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, Camembert, Brie, etc.

Learn More
 
RA Series (RA 21)

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

Learn More
Feta Culture

Specially-formulated culture blend (mix of mesophilic/thermophilic bacteria) specifically for feta cheese. 

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, Camembert, Brie, etc. 

Learn More
 
KAZU

Mesophilic starter culture blend that may be used for both semi-hard and soft cheeses. KAZU will produce a slight "nutty" flavor found in aged cheddars and parmesan type cheese.

Learn More
MD 89

Adjunct culture used in combination with other mesophilic starter cultures to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie, Camembert, Chevre, Blue and Cream Cheese.

Learn More
  •  per page