Flora Danica (DS) flora danica, CHR Hansen, feta culture, feta cheese

Flora Danica (DS) (C11)

4.79 stars, based on 19 reviews
This (mesophilic type) culture adds a buttery taste to any soft cheese such as Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter. This culture may be used as a direct set...
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Reviews 1-19 of 19

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  • Very%20little%20culture%20needed%20to%20set%20milk
  • Varied%20results%20with%20or%20without%20rennet
  • good%20value
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  • Price%20is%20higher%20than%20other%20cultures
From:
<p>I've used this product to make quark. The results were very tasty! Adding rennet will make a soft cheese with a firmer curd, similar to chevre or fromage blanc.</p>

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From: Lawrenceburg
First time ordering but it came in good time and properly packaged.

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From:
A lot of culture for a great price! The products made with this smell and taste wonderful!

A cool culture!

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From: St. Louis, MO USA
This is a really cool interesting flavorful culture, used for Roquefort, plus Danish washed curd, smeared rind cheeses and other northern European cheeses. Examples: Danish havarti, danbo, samsoe, German tilsit. It's got acidifiers, plus gas and flavor producers (diacetylis and Leuconostoc mesenteriodes).



Flora Danica is course a sweet marketing name meaning "Flora of Denmark," where cheese is king (or queen).



Because of the gas production, it makes small to large holes, so I don't use it for cheeses that should have a smooth interior.



Like all the other packaged cultures, shake the packet before use to mix the ingredients. In flora danica, the particles are of such varying

sizes that they don't stay mixed.

A go-to for me.

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  • easy%20to%20measure%20and%20use
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From: california
No matter what meso cheese I make I add some danica for the extra flavor and complexity that it provides. Especially true when I've only got 2% on hand--I think it gives it the fuller taste of using full-fat milk.

Amazing

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  • Easy
  • %20versatile
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From:
This culture make amazingly good tasting cheese. I have goats sms even those who swear they taste "goat" when they have the milk, will eat cheese made with this culture.

First Time!

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From:
I used these cultures for my first ever cheese making event, and I was very happy with my results! I made a quark style cheese. I am not sure how other cultures would affect the outcome, so I'm not sure I can give any advice but it was a great cheese and culture to work with for a noob!

Flavorful

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From: New York
I like the flavors that Flora Danica adds to the cheese.

Flora Danica

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I use Flora Danica to make my own type of goat cheese that is aged 7 days in a wine cooler. I also use Neige and Geo 17 molds. I do not flip the rounds, nor do I salt from the outside. I mix Real (Utah) Salt into the curds, mix it well, and then put the curds in the forms. It makes a very delicious aged goat cheese. Don't know what to call it, but it sells out every week.

Flora Danica (DS) 1 packet

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From: Blenheim
Multi-purpose, must-have-in-the-freezer, culture.

Great

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From: Littleton, Colorado
Received as ordered. Very timely! Great customer service! I can't wait to use this.

Great for Chevre

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From: Paonia, CO
I have a small goat Dairy(5 does) and I use this culture to make the best Chevre.

great for goat milk quark

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From:
This culture is so easy to use to make goat's milk quark, which I love because of the high yield. It never seemed too fussy about temperature, always made a great cheese throughout lactation and is economical. A seasonal cheese maker with just a few goats should not be put off by the package size. One package lasted me over two years, still giving excellent results to the end.

My favorite

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From: Denver,co
Such a delicious culture. It's really my only go to now. I use it for many cheeses, and will only use flora Danica in recipes that use both thermo and meso. Works wonders for fontina, Gouda, Edam and especially Camembert. Wonderful

My Favourite Meso!

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This is absolutely my favourite mesophilic culture, it adds butteriness and sweet yummy aromatic smell to my cheeses. I use it on a lot of my cheeses; particularly on bloomy rinds like camemberts or bries or semi hard like caerphilly. But whenever the recipe calls for 'aromatic culture', I always use flora danica.

New yogurt strainer

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  • Good%20capacity%20
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From: Kansas
Works great, much more tidy than hanging yogurt up in cheesecloth. I think it might work for other soft cheeses as well. Having more than one purpose is handy.

Very Gouda

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  • creamier%20flavor%20%20
  • gives%20an%20open%20texture
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  • cost%20a%20little%20more
  • harder%20to%20remove%20from%20taller%20mold%20
From: az
I love this culture for Gouda!

Very mild taste

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  • price
From:
I make soft white cheeses that are a cross between quark and farmer's cheese. I aim for buttery 'ricotta' but with some 'depth' you would find in higher temp cheeses. I always add Flora Danica, but I need to double the amount recommended, I do feel some buttery undertones, but very mild. Still, I like the added touch so I will keep on using it.

Yummy, buttery, mild

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  • Flavor
  • %20quality
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From: Porter, TX.
<p>I love Flora Danica for its mild but rich buttery flavor. I've used it in making chèvre, quark, farmers and queso blanco, and ricotta. I keep it on hand.</p>

Reviews 1-19 of 19