Cheese Cultures

The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.

Mesophilic bacteria are further divided into two groups: Lactic Acid Starter bacteria (including Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris), which are primarily used for producing lactic acid, and Aroma Producing bacteria (including Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris), which are primarily used for producing CO2 gas and flavor. Many culture blends contain a mixture of these two types of mesophilic bacteria. Mesophilic cultures grow at 50-108° F, with an optimum range between 77-86° F.

Thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc. Thermophilic lactic acid starter cultures prefer warmer temperatures (when compared with mesophilic cultures), with a temperature growth range between 68-125° F. Optimum growth and flavor production range will vary for each individual culture or culture blend.

Products

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SU CASU
SU CASU

SU CASU is a thermophilic blend that works well for Swiss and Parmesan.

Starting at: $13.50
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TA 52
TA 52

The lactic acid starter TA 52 contains "slow" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 60 series). 

Starting at: $25.95
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MA Series (MA 11)
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. 

Starting at: $11.95
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MA 4000 Series
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.

Starting at: $13.95
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MM Series
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.

Starting at: $11.95
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Flora Danica
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.

Starting at: $12.95
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RA Series (RA 21)
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.

Starting at: $21.95
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Feta Culture
Feta Culture

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

Starting at: $5.95
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MT1
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. 

Starting at: $6.95
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Aroma B
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. 

Starting at: $8.95
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KAZU
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.

Starting at: $11.50
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MD 89
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.

Starting at: $9.95
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