Cheese Making

Available Cultures and Rennets

Mesophilic Culture 1 (MA) – 5 Doses – $9.95
Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre. Non-gas producing.

Mesophilic Culture 2 (MM) – 5 Doses – $9.95
Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre. This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture. Produces CO2 gas.

Thermophilic Culture (TA) – 5 Doses- $9.95
A Thermophilic acid producing culture for typical hard, Italian and Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler Swiss.

Penicillium Candidum (White Mold) – 10 Doses – $17.95
Used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses

Flora Danica – 5 Doses – $19.95
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.

Calf Lipase – 2 oz – $7.95
Adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others.

Liquid Veal Rennet – 2 oz – $9.95
Enough to set up 50 Gallons of Milk

Vegetable Rennet – 2 oz – $9.95
Enough to set up 50 Gallons of Milk

Vegetable Rennet (Fromase) – 10 Tabs – $9.95
Enough to set up 50 Gallons of Milk

We attempt to keep this list as up to date as possible, but we are continually improving our inventory to serve you better. Actual availability and prices subject to change without notice.