• Resupply of 2 Blue
  CheeseMaker Dry Cultures
  (freeze-dried direct set)
  
  Mesophilic Starter, Dry Calf Rennet, Penicillium Roqueforti to make 4 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 these cheeses consistantly, you may want to purchase the below listed cultures which have a much lower per cheese cost.

• Mesophilic Starter Series MD 88-89 (125 doses)
  LLD) Lactococccus lactis subsp. biovar diacetylactis
  (freeze-dried direct set)
  
  This packet will acidify approximately 150 gal. (567 liters of milk). 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 buttery flavor to your Camembert/Brie. Must be used along with another Mesophilic starter). This culture can also be used for blue and chevre.
  
  
  

• Mesophilic Starter Series MA11 (125 doses)
  (LL) Lactococcus lactis subsp. lactis
  (LLC) Lactococcus lactis subsp. cremoris
  (freeze-dried direct set)
  

This packet will acidify approximately 370 gal. (1400 liters of milk).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.

• Mesophilic Starter Series MA 4000-4001
  (Two Sizes Available: 5 & 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)
  

  Used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar and Brick cheeses with all types of milk. lso 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 innoculate 325 gal.(1250 liters) of milk. The 5 dose packet will innoculate 65 gal. (250 liters) of milk. 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)

  
  

$19.97
25 doses

$6.97
5 doses

• Flora Danica-Mesophilic Starter (20 grams)
  (freeze-dried direct set)

(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,Crème Fraiche & cultured butter. 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. 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..

• Thermophilic Starter Series TA60,61,62 (50 doses)
  (ST) Streptococcus thermophilus
  (freeze-dried direct set)
  

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).

• LH Series (20 doses)
  (LH) Lactobacillus helveticus
  (LBL) Lactobacillus lactis
  (freeze-dried direct set)
  

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).

$5.97
8 tablets

$10.97
16 tablets

$18.97
32 tablets

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

Available in 1/2 oz, 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 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.

$5.97
(1/2oz.)

$8.97
(1oz.)

$12.97
(4 oz.)


$38.97
(1 pint.)

• Animal Liquid Rennet 
  A blend of fermented chymosin and animal
  enzymes. Performs identically to calf rennet.
  
   Available in 1/2 oz, 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 liter) convenient squeeze bottles.A blend of fermented chymosin and animal enzymes. Performs identically to calf rennet with the cost advantages of fermented chymosin. Natural calf rennet contains approximately 85-90% chymosin, the remaining is other naturally occuring enzymes. 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk.
  

$5.97
(1/2oz.)

$8.97
(1oz.)

$12.97
(4 oz.)


$38.97
(1 pint.)

• Proprionibacteria-available in three sizes (6 gram packet, 25 gram packet and 100 gram packet).

(PS) Proprionibacteria freudenreichii subsp. shermanii
(freeze-dried direct set)

For making swiss cheese. This culture is used primarily for the eye formation, aroma, and flavor production in Swiss type cheeses. Must be used along with a Thermophilic culture. The six gram packet will work with 66 gal.(250 liters) of milk. The 25 gran packet will work with 265 gal. (1000 liters) of milk. Use 1/32nd tsp(.00625g) for 8 gal.(30 liters) of milk. Use 1/64th tsp. for 1-4 gal. of milk.

• Penicillium Roqueforti PV (1.5 grams)
  (freeze-dried)
  
  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. This packet will make approximately 300 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 (1.5 grams)
  (freeze-dried)
  
  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. This packet will make approximately 300 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)
  (LR)Brevibacterium linens (orange color)
  (freeze-dried direct set)
  
  This 'red culture' will produce an orange-yellow color on surface of brick, Limburger and other washed rind and smear cheeses. This packet will work with (528 gal.(2000 liters) of milk. Can also be sprayed onto Camembert/Brie for an added flavor. Dissolve an appropriate (just a very teeny tiny amount) amount in water and spray onto the cheese.
  
  If you're spraying this mold onto your cheese, don't forget a convenient Small Spray Bottle on our
  Supplies page.

• Crème Fraiche Dry Culture
  (Flora Danica) (freeze-dried direct set)
  
  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 Dry Culture 8 grams
  (freeze-dried direct set)
  
  Heat milk to 180f (82c) & hold for 30 minutes.
  Cool milk to 72-74f (22-23c) & add 1/7th. of the packet to 1 1/3 rd.gal.(5 liters) 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.

• 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.
  

• 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.