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Flora Danica flora danica, CHR Hansen, feta culture, feta cheese

Flora Danica (C11)

4.84 stars, based on 25 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 21-25 of 25

Very Gouda

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  • creamier%20flavor%20%20
  • gives%20an%20open%20texture
Cons:
  • 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.

Very subtle, buttery.

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Pros:
  • Does what it's suppose to do
Cons:
  • None
From: Denver
An excellent culture. I use it regularly in almost all my cheeses. Deli sous mellow buttery flavor. I love it in Cotswold , with dried onions and chives, most delicious.

wow!!!

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All I can say is wow!!!!! I was recommended to use this culture for my gouda and I tasted it last night after 45 days of ripening. The smell from the cheese was fantastic and the taste was out of this world. There be no more store baught gouda for me.

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>

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Reviews 21-25 of 25