Cheese Starter Cultures

Culture for Blue Cheeses

Price:
15.70 €
VAT:
3.80 €
Total:
19.50 €
JM0040, Culture for Blue Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 500 Liters Milk, Perfect for Blue Cheeses, Ideal for Roquefort or Stilton, Appropriate for Contact with Food. 

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Culture for White Cheeses

Price:
13.30 €
VAT:
3.20 €
Total:
16.50 €
JM0041, Culture for White Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 250 - 300 Liters Milk, Perfect for White Cheeses, Ideal for Camembert or Brie, Appropriate for Contact with Food. 

Product Details...

Culture for Red Cheeses

Price:
23.00 €
VAT:
5.50 €
Total:
28.50 €
JM0042, Culture for Red Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 1.000 Liters Milk, Perfect for Red Cheeses, Ideal for Limburger or Brick, Appropriate for Contact with Food. 

Product Details...

Culture for Cheeses

Price:
16.50 €
VAT:
4.00 €
Total:
20.50 €
JM0043, Culture for Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 1 Liter Milk, 3 Pieces, Perfect for Soured Milk, Curd, Sour Cream, Butter Milk or Cheeses, Ideal for Limburger or Brick, Appropriate for Contact with Food. 

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Culture for Yoghurt

Price:
17.60 €
VAT:
4.20 €
Total:
21.80 €
JM0044, Culture for Yoghurt, Excellent Quality, Freeze-Dried, In Powder Form, For 1 Liter Milk, 3 Pieces, Perfect for Yoghurt, Appropriate for Contact with Food. 

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Culture for Yoghurt Mild Fitness

Price:
7.90 €
VAT:
1.90 €
Total:
9.80 €
JM0045, Culture for Yoghurt Mild Fitness, Excellent Quality, Freeze-Dried, In Powder Form, For 1 Liter Milk, Perfect for Yoghurt Mild Fitness, Appropriate for Contact with Food. 

Product Details...

Culture for Kefir

Price:
7.70 €
VAT:
1.80 €
Total:
9.50 €
JM0046, Culture for Kefir, Excellent Quality, Freeze-Dried, In Powder Form, For 1 Liter Milk, Perfect for Kefir, Appropriate for Contact with Food. 

Product Details...
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The Cheese Starter Cultures add the the characteristic flavor and smell to cheeses, yoghurts or kefir. The Cheese Starter Cultures are added to hot milk at a specific temperature and for a specific time so that the pH of the milk becomes acidic and thereafter adding the rennet to ferment to produce the cheese or yogurt. Also, the Cheese Starter Cultures help to mature the cheese.

The bacteria contained in the Cheese Starter Cultures are usually lactic and yogurt crops. There are two types of bacteria: Mesophilic and Thermophilic. Mesophilic survive at temperatures up to 40 ° C. They are mainly used to make soft cheeses such as camembert and brie but also for yogurt. Thermophilic survive at temperatures up to 50 ° C and are used for harder or chewy cheeses, such as Halloumi.

In our shop you will find a wide range of Cheese Starter Cultures for hard or soft cheeses, yoghurt or kefir. Select the appropriate Cheese Starter Cultures, depending on the type of cheese, yoghurt or kefir you will make.

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