Cheese Cultures

Starter cultures produce acidity in milk and add flavor to cheese. Each pack contains 5 cultures.

 *Chevre - A rich & creamy tasing fresh spreading cheese from goats milk. 1 packet sets up to 1gal. of milk & yields 2lbs. of cheese.

**Fromage Blanc - One of the best yet! A soft, creamy spreading cheese. So simple even kids can make it. 1pack sets 1gal. of milk & yields 2lbs. of cheese.
 

**Mesophilic - Used for fresh, moderate temperature cheeses where a buttery flavor is desired. Some examples are: Cheddar, Monterey Jack, Stilton, Edam Gouda, Muenster, Blue and Baby Swiss. 1 pack for 2 gallons of milk.

*Thermophilic - Used for Italian and  Swiss cheeses that grow in higher temperature ranges. Some examples are: Mozzarella, Parmesan, Romano and Provolone.  Also for Swiss, Gruyere and Feta. 1 pack for 2 gallons of milk.