
Cheese Making
Available Cultures and Rennet
Thermophilic Culture – 5 Doses
This Thermophilic culture is used in making a variety of cheese, including Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges.
Mesophilic Culture – 5 Doses
This Mesophilic culture is used in making a variety of hard, moderate temperature cheese including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
Flora Danica – 5 Doses
This (mesophilic type) culture adds a buttery taste to any soft cheese such as Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter.
Animal / Veal Rennet – 2 oz Liquid
Enough to set up 50 Gallons of Milk
Vegetable Rennet – 2 oz Liquid
Enough to set up 50 Gallons of Milk