Cultures are an important part of the cheese making process. 

We offer a wide variety of cultures from different manufacturers.   Cultures are used to acidify your milk during the cheese making process.

They are comprised of specific strains of bacteria that break down lactose and produce lactic acid.  There are also 'ripening' cultures, molds, and

adjunct cultures which can contribute to forming a rind on cheese, (think Brie), adding distinct characteristics such as with Blue Cheese or in 

forming 'eyeholes' such as with Swiss and Jarlsberg cheeses.

If you are not sure which cultures you should consider;  feel free to call or email us for direction!  

Cultures are Freeze Dried and ship well outside of refrigeration, so you don't have to worry about them during transit or shipping times.

We recommend storing them 'long term' once received in the freezer - this will keep cultures viable for as long as 2 years.