• Resupply of 4 Blue
  CheeseMaker Dry Cultures
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  Mesophilic Starter, Dry Calf Rennet, Penicillium Roqueforti to make 8 blue cheeses. These packets are premeasured and easy to use. Their per cheese cost though is much higher than using the cultures listed below in individual packets. If you are considering making Blue cheese often, you will want to purchase Mesophilic Starter, Rennet, Penicillium Roquefort in individual packets as shown below.

• Resupply of 2 Camembert/Brie and 2 Blue
  CheeseMaker Dry Cultures
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  Mesophilic Starter, Dry Calf Rennet, Penicillium Roqueforti to make 8 blue cheeses. These packets are premeasured and easy to use. Their per cheese cost though is much higher than using the cultures listed below in individual packets. If you are considering making Camembert/Brie & Blue cheese often, you will want to purchase Mesophilic Starter, Rennet, Penicillium Candidum, Geotrichum Candidum and Penicillium Roquefort in individual packets as shown below.

• Mesophilic Starter Series MA11 (50, 125 or 250 doses)
  (LL) Lactococcus lactis subsp. lactis
  (LLC) Lactococcus lactis subsp. cremoris
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  

Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters)This culture will add a milder flavor to your Camembert/Brie). Can also be used to make Cheddar, Colby, Montery Jack, Blue cheese, Feta, Chevre and others.

The 125 dose packet will acidify approximately 370 gal. (1400 liters of milk).

Kosher Certified (click here for spec sheet)

• Mesophilic Starter Series MA 4000-4001(25 doses)
  
  (LL) Lactococcus lactis subsp. lactis
  (LLC) Lactococcus lactis subsp. cremoris
  (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
  (ST) Streptococcus thermophilus
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  

  Used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar, Gouda and Brick cheeses with all types of milk. Also excellent for Camembert & Brie. The MA 4000 series blends both standard mesophilic lactic acid cultures plus a S. thermophilis for quicker acid production during cheesemaking. The 25 dose packet will inoculate 325 gal.(1250 liters) of milk. Use 1/8 tsp. for 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters).
  
  Kosher Certified (click here for spec sheet)
  
  

$16.97
25 doses

• Mesophilic ll Starter
  (10 grams) (freeze-dried direct set/DVI-Direct Vat Innoculation)

(LC) Lactococcus cremoris

This starter can be used for making Cheddar, Colby, Brick, Jack, Farmers cheese, Limburger, Camembert, Brie and Blue cheese. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). This packet will acidify approximately 100 gal. (378 liters of milk). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70.

• Flora Danica-Mesophilic Starter (50 and 200 doses)
  (freeze-dried direct set/DVI-Direct Vat Innoculation)

(LL) Lactococcus lactis subsp. lactis 
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used to make Camembert/Brie but you must use another Mesophilic starter culture also.Using Flora Danica will give the cheese a buttery flavor.

The 50 dose packet will acidify approximately 100 gal. (378 liters of milk).

Kosher Certified (click here for spec sheet)

• Mesophile Aroma Type B/aka Flora Danica
  (10 grams) (freeze-dried direct set/DVI-Direct Vat Innoculation)

(LL) Lactococcus lactis subsp. lactis 
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). This packet will acidify 13 gal. (50 liters of milk). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used along with another Mesophilic culture to give Camembert/Brie a buttery flavor.

• Thermophilic Starter Series TA61 (50 doses)
  (ST) Streptococcus thermophilus
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  

For making hard, Italian & Swiss cheeses like Parmesan, Romano, Provolone, Mozzarella & Emmental/Swiss. Use 1/8 tsp. per 1 gallon (3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). This packet will acidify approximately 370 gal. (1400 liters of milk). (will add a milder flavor to your Camembert/Brie and allow for longer aging).

Kosher Certified (click here for spec sheet)

• LH Series (20 doses)
  (LH) Lactobacillus helveticus
  (LBL) Lactobacillus lactis
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  

Used in combination with TA culture for hard cheese, Italian types and Swiss. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters).This packet will acidify approximately 370 gal. (1400 liters of milk).

Kosher Certified (click here for spec sheet)

Danisco

• Thermophilic Cultures Type B (10 grams )
  (ST) Streptococcus thermophilus
  (LBB) Lactobacillus delbrueckii subsp. bulgaricus
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  For the production of Italian style cheeses, such as Mozzarella, Romano, Parmesano, Provolone and Grana (Reggiano). Ten grams to 50 liters(13 gal.) of milk. Use 1/2 tsp.per 12-15 liters (3.4 gallons) of milk.
  This packet will acidify 13 gal. (50 liters of milk).
  

• Thermophilic Cultures Type C (10 grams )
  (ST) Streptococcus thermophilus
  (LBB) Lactobacillus helveticus
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  For the production of all Swiss style cheeses, such as Gruyere, Swiss, Jarlsberg and Emmental. Use of Proprionibacteria is advised with this culture. Ten grams to 50 liters(13 gal.) of milk. Use 1/2 tsp.per
  12-15 liters (3.4 gallons) of milk. This packet will acidify 13 gal. (50 liters of milk).
  

• Proprionibacteria- (25 grams)
  Must be used along with a Thermophilic culture.

Proprionibacteria freudenreichii subsp. shermanii
(freeze-dried direct set/DVI-Direct Vat Innoculation)

For the maturation and eye formation of Swiss type cheeses such as Emmental, Gruyere, Jarlsberg, Compte, Tilsit and Appenzeller. Contribute greatly to the taste and aroma of these types of cheeses. This packet will work with 265 gal.(1000 liters) of milk. Use 1/8 tsp. (.62g) for two gallons(7.5 liters) of milk.

$8.97
10 tablets

$15.97
20 tablets

$29.97
40 tablets

• Vegetarian Liquid Rennet
  Double strength microbial rennet derived from Mucor miehei.
  

Available in 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 liter), 1 quart (.94 liter), convenient squeeze bottles. Double strength microbial "vegetable" rennet derived from Mucor Miehei and sodium chloride. Conforms to organic standards. 1/4 tsp. (1.2 ml) will coagulate 2 gal. (7.5l) of milk.

Kosher Certified (repackaged-click here for spec sheet)

$8.97
(1oz.)

$12.97
(4 oz.)



$38.97
(1 pint.)



$54.97
(1quart)

• Veal Calf Liquid Rennet 
  Single Strength:contains calcium chloride.
  
  Available in 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 liter),1 quart (.94 liter), convenient squeeze bottles. 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk.
  
  
  

$9.97
(1oz.)

$15.97
(4 oz.)



$44.97
(1 pint.)


$58.97
(1quart)

• 100% Chymosin Liquid Rennet 
  Double Strength
  
  Available in 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) 1 pint (.43 liter), 1 quart (.94 liter) convenient squeeze bottles. This rennet is Kosher approved and acceptable for vegetarian cheeses. 1/4 tsp. (1.2 ml) will coagulate 2 gal. (7.5l) of milk.
  
  This rennet is U Kosher approved and Halal and is acceptable for the production of vegetarian cheeses. (repackaged)
  Click here for spec sheet.

$8.97
(1oz.)

$12.97
(4 oz.)



$38.97
(1 pint.)



$54.97
(1quart)

• Penicillium Roqueforti PV (2.5 doses) or 10 doses
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  Very fast growing blue culture with strong tolerance to salt. Used to make Blue cheese including Danablu, Roquefort and strong Gorgonzola. Characteristic properties are the very piquant aroma and a very good creamy consistency. The 2.5 dose packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use Mesophilic Starter and Rennet.
  
  

• Penicillium Roqueforti PJ (2.5 doses) or 10 doses
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  Medium-fast growing blue culture used to make a milder Blue cheese including Roquefort.Characteristic properties are the very piquant aroma and a slighty tough consistency, longer shelf life; excellent for hard blue cheese. The 2.5 packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use either Mesophilic or Thermophilic Starter and Rennet.
  
  

• B-Linens (2 doses)
  (SR3) Brevibacterium linens (orange color)
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  This 'red culture' will produce an orange-yellow color on surface of brick, Limburger and other washed rind and smear cheeses. Usage: 1 dose/1000 liters milk (approximately 2300 pounds milk). Dissolve an appropriate amount (teeny tiny amount) in water and spray onto the cheese.
  
  You can directly innoculate the milk or spray this mold onto your cheese using this convenient Small Spray Bottle on our Supplies page.
  
  Kosher Certified (click here for spec sheet)

• Crème Fraiche Dry Culture (Flora Danica)
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  Use half & half or heavy cream. Add 1/16-1/8th   tsp. (.14g-.28g) to ½ gal.(1.8 liters).Combine well in glass jar and cover. Keep at 70f (21c) for 8-24 or until thickened. Stir well & refrigerate. Use within 10 days. This packet will acidify approximately 100 gal. (378 liters of milk). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70.

• Kefir Grains-Dry Culture (25 grams)
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  Heat milk to 180f (82c) & hold for 30 minutes.
  Cool milk to 72-74f (22-23c) & add 1/2 tsp. per 1-2 quarts of milk. Stir well and hold at 72-74f for 12-16 hours. Refrigerate. For added body add ½ cup (110g) powdered milk). This packet will make 9.2 gallons (35 liters) of Kefir. Store grains in freezer. Can be recultured.

• Bulgarian Yogurt-Dry Culture (10 grams)
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  (ST) Streptococcus thermophilus
  (LB) Lactobacillus bulgaricus
  
  Smooth and rich consistency with tangy overtones. This packet will make 2 liters of mother culture which can be recultured to make more yogurt. Easy instructions on packet.
  
  This culture can be recultured for several batches.
  Click here to download: How to Make Yogurt.
  

  Check out the Yogotherm Yogurt Maker on the SUPPLIES page.

  
  
  
  

• Acidophilus (Sweet) Yogurt-Dry Culture (10 grams)
  (freeze-dried direct set/DVI-Direct Vat Innoculation)
  
  (ST) Streptococcus thermophilus
  (LB) Lactobacillus bulgaricus
  (LA) Lactobacillus acidophilus
  
  This culture makes a sweet, lower acid yogurt. Each 5 gram packet will make 1 liter of mother culture which can be recultured to make more yogurt. Easy instructions on packet.
  
  This culture can be recultured for several batches.
  Click here to download: How to Make Yogurt.
  

  Check out the Yogotherm Yogurt Maker on the SUPPLIES page.

  
  
  

• 
  Acidophilus (Sweet) Yogurt-Dry Culture (1 gram)
  (freeze-dried direct set/DVI-Direct Vat Innoculation). This culture makes a sweet, lower acid yogurt. Each 1 gram packet will make 1 liter (1 qt.)of mother culture which can be recultured to make more yogurt. Easy instructions on packet. Includes easy instructions.
  

• Citric Acid
  2 oz.(56.6 grams) or 8 oz.(226.7 grams)
  
  Citric acid is used in making Ricotta, Mozzarella and other fresh cheeses.

2 oz.
$4.97

8 oz.
$10.97

• Tartaric Acid
  2 oz.(56.6 grams) or 8 oz.(226.7 grams)
  
  Tartaric acid can be used to make Mascarpone, a very creamy cheese often used in desserts. It can be sweetened and be mixed with chocolate sauce or other flavors. Tiramisu is one such dessert using Mascarpone.

2 oz.
$4.97

8 oz.
$10.97

• Cheese Coloring (yellow-orange) 1 oz. (29.5 ml)
  Just a couple drops will give your cheese a mild yellow-orange color, perfect for white hard cheeses. Color Intensity 4.10-4.70 (FCC absorbance test). Water soluble. This is an all natural product produced from the seeds of the annatto tree, Bixa orellana.
  
  Kosher Certified (click here for spec sheet)
  

• Herbs de Provence Blend
  
  Basil, Rosemary, Thyme, Tarragon, Oregano, Fennel & Lavender.

• Onion Herb Blend
  
  Onion, Garlic & Paprika.

• Peppercorn Herb Blend
  
  Green Peppercorn, Onion & Red Pepper.

• Chive Herb Blend
  
  Chives, Parsley, Onion & Garlic.