Cheese Cultures

Cheese Cultures are starter cultures that are used in the production of butter, cream, fresh cheese, soft cheese, semi-hard cheese, and hard cheeses.

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Mesophilic Cultures

Mesophilic cultures are used in fermented milk products like cream, fresh cheese, soft cheese, semi-hard cheese, hard cheese and butter and perform best at 77-90°F (25 – 32°C).

Mesophilic & Thermophilic Cultures

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

Thermophilic Cultures

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

Adjunct Cultures

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

Ripening & Mold Cultures

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