Thermophilic culture love high heat and are characteristically used in the production of Italian type cheeses. Some of the cheese are Swiss, Parmesan, Asiago Romano, Provolone, Mozzarella and Emmental.

Bioprox MTR 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. MTR 1, 2, 3, or 4, 100 UAT/Unit sachets (rotation cultures): This culture will help develop flavor in young, medium and aged Cheddar, Colby, Chester, Leicester, Edam, … Continued

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Danisco Alp D

Alp D, a specialty alpine starter blend, isolated from traditional alpine cheeses, Alp D is a blend of mesophilic and thermophilic strains with medium-fast acid production. Slow citrate fermentation allows for buttery note development without sacrificing texture. The thermophile components … Continued

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Danisco CHOOZIT MY800 50 DCU (Specialty Farmhouse Blend)

Danisco CHOOZIT MY800 is a lower temperature thermophilic blend made of indigenous Savoie strains which were specifically selected for the traditional production of Reblochon cheese. This blend is also fantastic for Chevrotin and many other Alpine or Tomme varieties such as … Continued

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Feta, Chevre’ & Fromage Blanc Cheese Cultures

Feta, Chevre and Fromage Blanc cheese cultures specifically blended by Bioprox with proprietary French cultures. Bioprox: Lactococcus lactis subsp. lactis and Lactococcus lactis subsp cremoris: Bioprox M195, 50 Units:  Lactococcus lactis subsp.lactis and Lactococcus lactis subsp cremoris.  This pouch will … Continued

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Gouda, Edam & Manchego Cheese Culture

Gouda, Edam & Manchego Cheese Culture MT1001 by Bioprox France.  This culture will provide the traditional aroma, taste and texture of Gouda, Edam or Manchego style cheeses. MT1001, 20 or 50 Units (20 units treats 132; 50 units treats 330 … Continued

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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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LH 1 or 100, FLAV 54
LH, a helveticus based culture.  For Italian and Swiss style cheeses.
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Mozzarella & Pizza Cheese Cultures

A selection of Mozzarella & Pizza Cheese Cultures with very distinct thermophilic cheese making bacteria strains.   TPC 1, 2 or 3, 50 Unit for American Style, Fontina, Gruyere, Raclette and Alpine (Fondue Melting) Type Cheeses:  This culture is used … Continued

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Thermophilic Cultures

Thermophilic cultures are a heat loving culture and typically used in Pasta Filata, Semi-Hard and Hard Cheeses.  The optimum growth range for a thermophilic culture is 68-125° F. Bioprox (a 20 Unit pouch will inoculate 260 to 520 gallons of … Continued

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