Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese. Common adjunct cultures added during the cheese make process include Lactobacillus casei and Lactobacillus plantarum for flavor in Cheddar cheese, or the use of Propionibacterium Freudenreichii (of Shermanii) for eye formation in Swiss type cheeses. Adjunct cultures can also be used as a smear for washing the outside of the formed cheese, such as the use of Brevibacterium Linens of Gruyere, Brick and Limburger cheeses.

Yeasts and molds are used in some cheeses to provide the characteristic colors and flavors of some cheese varieties. Torula yeast is used in the smear for the ripening of Brick and Limberger cheese. Examples of molds include Penicillium Camemberti in Camembert and Brie, and Penicillium Roqueforti in blue cheeses. Click on picture or culture name for more details.

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Aroma & Ripening Developing Cultures

Aroma developing cultures assist in flavor and maturation of cheese in a shorter time period.  Aroma developing cultures can be used in soft, hard, semi-hard, creams and fresh cheeses. Biena: Aroma B, 10 or 100 Grams:  Adds a buttery taste … Continued

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Bioprox MTRA 1, 2, 3 or 4 for Cheddar, Colby, Chester, Leicester, Edam, Gouda, Manchego

Bioprox offers a cultures with and with diacetylactis for the more buttery taste. MTRA 2, 3 or 4, 50 UAT/Units (A for aroma development): This culture is extremely fast in the acidifying capabilities and can brings flavor profile through through … Continued

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Buttery Flavor Culture
MA215 is used when a buttery flavor is wanted to add to your cheese.
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Flora Danica by CHR Hansen

Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). CHR Hansen Flora Danica, 50 Units:  Will … Continued

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Fresh Cream, Sour Cream, Blue Cheese & Soft Cheese Cultures
Probat 222 is a fast acidifying culture for the product of fresh cheese, fermented milk products and sour cream butter.
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LB978 (a pure strain Lactobacillus Bulgaricus Culture)

We have many clients who ask for a pure strain Lactobacillus Bulgaricus Culture for use in semi soft cheese or yogurt..  The bulgaricus will acidify quickly and provide just a slight tart taste to cheeses.  We have a client who … Continued

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Mesophilic Aromatic Cultures for Flavor

Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). Bioprox Aroma Prom M179, 50 UA … Continued

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Mesophilic MD Series
Danisco MD Series culture
$16.45$19.25Select options