Cheese Making Cultures
Our cheese cultures have been tried and tested by cheese makers all over the world and are sourced from the best cheese making areas of Europe. Watch a video about our cheese starter culture here.
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Standard Cheese Starter Culture for Cheese Making (mesophilic)
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Kazu 1000 (50DCU) for slightly nutty flavors (L. helveticus)
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TA61 Thermophilic Culture (50 DCU)- Ideal for harder Italian/Swiss style cheeses
