Happy Cheese Makers Since 1978

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    Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers.

    CULTURE INCLUDES: lactose, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.

    Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of cheese.

    Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more 5-packs and you will receive our price break of $4.95 for each 5-pack.

    NOTES: Our recipe calls for Butter Muslin (U2)

    Tip from a customer!!
    "Just a tip for long incubations requiring temperatures of 86-100F: If your oven has a Proofer setting, you can use that. If not, you can use a poor mans proofer, in which you boil 2 cups of water in a pot or large glass measuring cup, cover it and put it in the oven for 15 minutes while you heat your milk. Remove the pot and put in the cultured milk. The oven will stay a balmy 92-96F for hours!!"

    Jim, our tech man, had this to add: There are many other ways to do this as well. Mine is to use an insulated cooler with bottles of warm water to hold the temps. This will keep your oven open for use and you can move the cooler out of the way.




    Description of Components

    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts


    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    X Corn corn derived ingredient
    Based on 9 Reviews


    Cheese for X-mas!!!

    I just wanted to thank you SOOOO much for the great products you sell, the directions are great too and sales people so accommodating. I first learned about you at the Hancock Shaker Village Museum in MA. I had been wanting to make cheese since before I went on vacation in the town nearby, Becket. But when I got to the Shaker Village I bought a cheese and yogurt book. Later when I went to the cheese making area of the village, the actors gave your catalog to me and the rest of the vacation and all year until last X-mas all I asked for or talked about was cheese! Finally Xmas came and I got the Basic Hard Cheese Kit and the Fromagina Culture. I have done the Fromagina so far and it was sooooo good. PS I am 12.


    From: Indonesia

    kosher & Halal

    I was wondering if your fromagina have kosher and or halal certificates




    • Flavor%20
    • Easy%20recipe
    From: Maryland

    Light and yummy

    This is my favorite soft cheese. Super easy to make and very quick too. I use whole Jersey milk, and allow the cream to separate for two lovely layers - the cream makes a smooth rich buttery layer, and the milk makes a lighter, brighter tasting layer - both are perfect for dipping or spreading on toast.


    • easy
    • yummy

    I used this culture with my goat milk .It made a lovely cheese I used to made a wonderful cheesecake. very easy quick cheese to make. Great for beginners, or if you just don't have a lot of time .




    Another simple and easy cheese to make - that is if you use this culture!


    • Smooth
    • Tasty
    • Easy
    From: Atlanta, GA

    A great alternative to fromage culture if you want to get a smooth cottage cheese and save some time by not mixing dry quark and youghurt.


    • delicious
    • versatile
    • easy%20to%20use
    • smooth%20texture
    • quality%20product
    • no%20bulk%20packaging%20%3A%28

    The best!!!

    The only thing better than the fromage blanc is this! So smooth and delicious- perfect for crepes and filled coffecakes...yum!


    From: PA


    I have received your Rickis Fromagina which resulted in the best thing ever.


    From: Needmore, PA

    This is the BEST culture for goat milk!

    I have been using this culture for several years with our raw goat milk. I use a fresh gallon from the morning's milking, add the culture and let it sit till the next morning. I then let it drain for several hours, add salt, and viola! So easy, perfect every time and so delicious! I make it several times a week and it is in great demand with family and friends. I use it for dips, as a ricotta or cream cheese replacement in recipes, or just as it is- scooped out on a finger tip! Really delicious!