Cheese Culture Guide

One of the most versatile and widely used mesophilic cultures, composed entirely of mesophilic strains for cow and goat milk.

Designed for quark, sour cream, and spreadable cheese.

For farmhouse, Manchego, Wensleydale, and Castle Blue cheeses.

For Swiss and other mountain cheeses.

For Swiss and other mountain cheeses.

Propionic bacteria added alongside the EM culture. Forms large eyes in Swiss-type cheeses and is sold separately.

For Appenzeller and traditional Italian hard cheeses.

The simplest culture, comprising a single thermophilic strain. Best suited for Caciotta and Mozzarella from cow milk.

For Guido's cheese and Alpine-style cheeses.

Culture for Buffalo Mozzarella, Caciotta, Scamorza, Yesterdaze, and Manchego.

Culture for cow and goat milk, ideal for fresh unripened cheeses such as Feta.

Culture for cow and goat milk, ideal for Taleggio and Mozzarella.

Culture for soft and semi-soft cheeses.

Yogurt culture with bifidobacteria.

Blue mould for all cheeses requiring blue veining.

White mould, ideal for Camembert. Use together with Lactoferm MST and Geotrichum Candidum.

White mould for soft and semi-soft cheeses.

Red surface bacteria for cheese rind treatment.