Mesophilic cultures are used in in the production of cream, fresh cheese, soft cheese and semi-hard cheese and perform best at 77-90°F (25 – 32°C).

Mesophilic & Thermophilic Cultures are used in semi-hard and hard pressed cheeses and perform best at 86-99°F (30-37°C).

Thermophilic cheese cultures are used in in the production of pasta filata, soft cheese, hard Italian style cheeses and perform best at 95-113°F (35-45°C).

Adjunct cultures are supplementary cultures that enhance functional characteristics of cheese that go through longer ripening periods.

Ripening and Mold Cultures are fungal cultures that require oxygen to optimize development that are primarily used for cheese ripening.