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Cultures, otherwise known as "starters" are used to ripen milk and help start the cheese making process. Cultures marked with (DS) are Direct Set, they are the easiest to use. You'll find detailed information for each item on its product page and in our learn and resource sections as well.

Order 12+ of a single item in the $6.95 category (example: 12/C101) get them at $4.95/each. The discount will show automatically in your shopping cart.

Yogurt Sample Pack
$17.95

    This is a sample pack of our Yogurt Cultures. With this item you will receive one each of the following Y1-Yogurt Bulgarian - 1 packet, Y3 Yogurt (DS) Creamy - 5 packets, and Y5-Yogurt (DS) sweet - 5 packets.When you buy this sample pack you are...

    $17.95
    Soft Cheese Sample Pack
    $17.95

      This sample pack is a great place to start your cheese making adventure. With it you'll be able to make three types of cheese, all of which are quick and easy. In no time at all you'll be enjoying delicious home made cheese and impressing everyone...

      $17.95
      Hard Cheese Sample Pack
      $17.95

        This wonderful sampling includes our most popular, basic cultures for making hard cheese (Cheddar, Gouda, Parmesan...). With each of the three cultures included you'll be able to make five batches, totaling 15 batches of cheese all together. If...

        $17.95
        Kefir Sample Pack
        $11.95

          We're very excited to offer this new Kefir sample pack of one C45 & one C46. Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation. It was originally produced...

          $11.95
          Mesophilic (DS) 5 packets
          $6.95

            Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture is added directly to your milk and takes all the muss and fuss out of the...

            $6.95
            Thermophilic (DS) 5 packets
            $6.95

              Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. This culture is added directly to your milk and takes all the muss and fuss out of the culturing...

              $6.95
              Chevre (DS) 5 packets
              $6.95

                A rich and creamy tasting fresh cheese from your goats milk. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant...

                $6.95
                Buttermilk (DS) 5 packets
                $6.95

                  This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk.The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature. CULTURE INCLUDES: lactose, (LL)...

                  $6.95
                  Fromage Blanc (DS) 5 packets
                  $6.95

                    This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used...

                    $6.95
                    Fromagina (DS) 5 packets
                    $6.95

                      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...

                      $6.95
                      Sour Cream (DS) 5 packets
                      $6.95

                        Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk. CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp....

                        $6.95
                        Creme Fraiche (DS) 5 packets
                        $6.95

                          Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly, it will even produce a creamy Mascarpone cheese. CULTURE INCLUDES: lactose, (LLC) lactococcus lactis subsp. cremoris, (LL)...

                          $6.95
                          Fresh Starter 1 packet
                          $6.95

                            Used in producing Cottage Cheese, Pot Cheese, Neufchatel and other soft cheeses. It comes in one package and a mother culture must be incubated.CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp....

                            $6.95
                            Yogurt (DS) Creamy 5 packets
                            $6.95

                              A delicious, creamy yogurt that is simple to make and wonderful to eat. Works very well with store-bought or goats milk. CULTURE INCLUDES: Lactose, Streptococcus Thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii...

                              $6.95
                              Yogurt (DS) Sweet 5 packets
                              $6.95

                                A creamier, richer and sweeter yogurt. CULTURE INCLUDES: Lactose, streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus, Bifidobacterium lactisYIELD: Each packet...

                                $6.95
                                Its easy to make your own homemade yogurt with this great culture
                                $6.95

                                  A delicious, rich, creamy and tangy yogurt which may be recultured. CULTURE INCLUDES: Lactose, bacterial cultures (s.thermophilus, l.bulgaricus), and probiotic bacterial cultures (Bifido lactis, L. rhamnosus)YIELD: Each packet will set as little as...

                                  $6.95
                                  Make your own Kefir at home with this great cultures
                                  $6.95

                                    Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation. It was originally produced in the Caucasian mountains. There is saying that consumption of Kefir was...

                                    $6.95
                                    Kefir 2 packets kefir, kefir cheese, kefir culture, kefir drink
                                    $6.95

                                      Kefir has been called the "champagne of dairy products." Our kefir produces a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat. This culture can be...

                                      $6.95
                                      Yogurt Type I (2.5 Dose)
                                      $13.95

                                        Biena (Abiasa) Yogurt Type 1 culture.For the production of classic yogurt, Greek yogurt, fermented milks and frozen yogurt. CULTURE CONTAINS: Streptococcus thermophilus, lactobacillus delbrueckii subsp. BulgaricusSIZE: 2.5DBRAND: BienaYIELD:...

                                        $13.95
                                        Aroma B (Mesophilic Starter Culture) Aroma B, meso aroma b, mesophilic aroma b, meso type B, mesophilic type b, culture, cheese culture, biena
                                        $7.95

                                          Biena (Abiasa) Mesophile Aromatic Type B, commonly known as Aroma B. For the production of soft cheese, cottage cheese, sour cream, goat cheese, cultured butter, fermented buttermilk and fresh cheeses in general. Produces a slight tang with creamy...

                                          $7.95
                                          Mesophilic Type II mesophilic type II culture, mesophilic, mesophilic culture, meso type II, biena
                                          $7.95

                                            Biena (Abiasa) Mesophile Type II.For the production of Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta cheeses.CULTURE CONTAINS: Lactococcus lactis subsp. cremorisBRAND: BienaYIELD: 1 dose will inoculate approx 100 litres of...

                                            $7.95
                                            Thermo B (Thermophilic Starter Culture) Thermo B, thermophilic type B, thermophilic b culture, biena, thermophilic,
                                            $7.95

                                              Biena (Abiasa) Thermophile Type B culture. For the production of Italian style cheeses such as Mozzarella, Romano, Provolone and Grana. CULTURE CONTAINS: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricusBRAND: BienaYIELD: 1...

                                              $7.95
                                              Thermo C (Thermophilic Starter Culture) thermo c, thermophilic type c, thermophilic c, biena, cheese cultures
                                              $7.95

                                                Biena (Abiasa) Thermophile Type C culture.For the production of Alpine type cheeses such as Gruyere, Fontina and Beaufort. Works well with propionic bacteria for eye production in cheese such as Emmental and Jarlsberg. CULTURE CONTAINS:...

                                                $7.95
                                                Flora Danica (DS) flora danica, CHR Hansen, feta culture, feta cheese
                                                $11.95

                                                  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...

                                                  $11.95
                                                  FLAV 54 (Helveticus Adjunct Culture) Choozit Flav54, FLAV 54, danisco, choozit, adjunct culture,
                                                  $36.95

                                                    This is an adjunct culture (Helveticus) that needs to be used in tandem with another acid producing culture. Recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. The character...

                                                    $36.95
                                                    KAZU (Mesophilic and Thermophilic Blend) KAZU, Choozit Kazu, Danisco, choozit culture, meso and thermo blend,
                                                    $10.95

                                                      Mesophilic farmhouse culture for semi-hard and soft cheeses. This culture blend contains an additional thermophilic culture (L. helveticus) that can aid in enhanced flavor and texture as the cheese ages. It will produce a slight "nutty" flavor...

                                                      $10.95
                                                      MA11 Mesophilic Culture MA11, MA 11, MA 011, Choozit MA 11, Choozit, Danisco, mesophilic culture
                                                      $11.00

                                                        Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre. CULTURE INCLUDES: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremorisSIZE: 50DCUBRAND: Danisco Choozit (MA11)YIELD:...

                                                        $11.00
                                                        RA 21 (Mesophilic and Thermophilic Blend) Choozit RA21, Choozit RA series, Danisco Choozit cultures, danisco, ra 21
                                                        $19.95

                                                          Choozit Mesophilic blend often used for cheddar and other semi-hard cheese. Produces a slightly different flavor than the MA series. OU Dairy Kosher.CULTURE CONTAINS: Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris,...

                                                          $19.95
                                                          MD88 Mesophilic Culture MD88, MD 88, Choozit MD88, Choozit MD series, choozit culture, danisco, danisco culture,
                                                          $9.95

                                                            Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie/Camembert, Chevre and Blue. This culture is not normally used just by itself (it will not produce enough acid in the cheese)....

                                                            $9.95
                                                            MM100 Mesophilic Culture Choozit MM100, Choozit MM series, danisco Choozit, danisco cultures, cheese cultures, mm 100
                                                            $10.95

                                                              Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and ChevreThis is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture.This...

                                                              $10.95
                                                              MA4002 Mesophilic and Thermophilic Blend MA4002, MA4001, MA 4000 series, Choozit MA 4000 series, Choozit, Danisco, meso thermo blend, cheese cultures
                                                              $11.95

                                                                This is what is commonly referred to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 011 to develop the primary acidity. It also contains a S.thermophilis which will serve as a...

                                                                $11.95
                                                                TA61 Thermophilic Culture Choozit TA61, Choozti TA series, danisco choozit, danisco cultures, choozit cultures, home cheesemaking
                                                                $14.95

                                                                  A Thermophilic acid producing culture for typical hard, Italian & Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.Effective Temperature range is 68°- 125°F with an Optimum growth of 104°-108°F. Many cheeses of this...

                                                                  $14.95
                                                                  LH100 Thermophilic Culture LH100, choozit, danisco, thermophilic culture, adjunct culture, culture for cheesemaking
                                                                  $22.95

                                                                    This culture will begin it's role following pressing and cooling of the cheese and is a major factor in the flavor of these mountain style cheeses. It's primary role in ripening is the breakdown of protein (Proteolysis) in the later stages of...

                                                                    $22.95
                                                                    Geotrichum Candidum (GEO17)  geotrichum candidum, geo candidum, white mold, white mold powders, GEO 17, Choozit, Danisco, Choozit cultures, CHOOZIT GEO17
                                                                    $17.95

                                                                      This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types. It greatly influences the appearance, structure and flavor of...

                                                                      $17.95
                                                                      Geotrichum Candidum (GEO13) Choozit, Danisco, CHOOZIT GEO13, geotrichum candidum, geo candidum, white mold, white mold powders, cheese cultures, geo 13
                                                                      $17.95

                                                                        Used for lactic cheeses, and mold ripened cheeses, such as Brie and Camembert. This culture is a classic strain, mold-like in appearance, with an intermediate flavor and aroma. Slight "mushroom/earthy" aroma.CONTAINS: Geotrichum Candidum (GEO13)...

                                                                        $17.95
                                                                        Geotrichum Candidum (GEO15) geotrichum candidum, geo candidum, choozit, danisco, choozit geo15, geo 15, white mold powders
                                                                        $8.95

                                                                          Yeast-like appearance, mild flavor and aroma.Great for cheeses that require a smooth surface; great for washed and mixed rind cheeses, such as Reblochon, or brushed Tommes. Will also work in bloomy and lactic cheeses. Does not develop the "wormy"...

                                                                          $8.95
                                                                          Penicillium Candidum (SAM3) p. candidum, pc white mold, penicillium candidum, choozit, danisco, mold powders, cheesemaking, cheese cultures, brie, camember, cultures for brie, cultures for camembert, PC SAM 3
                                                                          $5.95

                                                                            Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses. It is highly recommended to use this in combination...

                                                                            $5.95
                                                                            Penicillium Candidum (ABL) p. candidum, penicillium candidum, PC ABL, Danisco, Choozit, white mold powder, mold powders for cheesemaking,
                                                                            $9.95

                                                                              Classic white mold. Characteristics: Low proteolytic activity, Moderate lipolytic (aroma),Low surface density and height. Generally used to achieve moderate-slow ripening time. Great for Brie and Brie, goat cheeses such Crottin, Valencay and St...

                                                                              $9.95
                                                                              Penicillium Candidum (VB) penicilliumk candidum, p. candidum, pc vb, choozit pc vb, danisco pc vb, choozit, danisco, white mold, white mold powders, white mold for cheese
                                                                              $9.95

                                                                                Classic white mold. Characteristics: High proteolytic activity, Low lipolytic (aroma), Moderate surface density and height. Generally used to achieve moderate-fast ripening time. Good for cheeses where a gooey texture is required, without the...

                                                                                $9.95
                                                                                Penicillium Candidum (NEIGE) penicillium candidum, p. candidum, pc neige, penicillium candidum neige, choozit pc neige, danisco, choozit, white mold powders, white molds for cheesemaking
                                                                                $5.95

                                                                                  Classic white mold. Characteristics: Moderate proteolytic activity, Low lipolytic (aroma), High surface density and height. Generally used to achieve moderate-slow ripening time with low aroma. CONTAINS: Penicillium Candidum (NEIGE)SIZE OPTIONS: 2D...

                                                                                  $5.95
                                                                                  Penicilium Candidum (HP6) penicillium candidum, p. candidum, pc hp6, Choozit PC HP6, danisco, white mold powder, white mold for cheese making, brie, camembert, hp 6
                                                                                  $9.95

                                                                                    Specialty strain. Characteristics: High proteolytic activity, Moderate lipolytic (aroma), Moderate surface density and height. Generally used to achieve moderate-fast ripening time. Great ability to grow with P. Roqueforti, making it perfect for...

                                                                                    $9.95
                                                                                    Propionic Shermanii (Swiss) swiss culture, swiss cheese culture, propionic shermanii, p. shermanii, biena cultures
                                                                                    $12.95

                                                                                      This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used in conjunction with a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses. CULTURE INCLUDES:...

                                                                                      $12.95
                                                                                      Penicillium Roqueforti (PV) penicillium roqueforti, blue mold for cheese, blue mold, p. roqueforti, blue cheese, bleu, bleu cheese mold, danisco, choozit, choozit PR PV
                                                                                      $31.95

                                                                                        Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This mold gives an intense blue-green marbled interior, piquant aroma and creamy consistency.CONTAINS: Penicillium Roqueforti (PV)SIZE:...

                                                                                        $31.95
                                                                                        Penicillium Roqueforti (PA) penicillium roqueforti, blue mold for cheese, blue mold, p. roqueforti, blue cheese, bleu, bleu cheese mold, danisco, choozit, choozit PR PA
                                                                                        $31.95

                                                                                          PA has a very fast growth rate, mild blue taste and a dark-green color. Results in a mild cheese and can be mixed with PV. Good for Danish Blue and other double-mold type cheeses.CONTAINS: Penicillium Roqueforti (PA)SIZE: 10DBRAND: Danisco...

                                                                                          $31.95
                                                                                          Pencillium Roqueforti (PJ) penicillium roqueforti, blue mold for cheese, blue mold, p. roqueforti, blue cheese, bleu, bleu cheese mold, danisco, choozit, choozit PR PJ
                                                                                          $57.95

                                                                                            PJ has a fast growth rate, a typical blue flavor and a middle-green color. Often mixed with PV to produce a slightly darker green color. CONTAINS: Penicillium Roqueforti (PJ)SIZE: 10DBRAND: Danisco ChoozitDIRECTIONS: This may be sprinkled on the...

                                                                                            $57.95
                                                                                            Penicillium Roqueforti (PS) penicillium roqueforti, blue mold for cheese, blue mold, p. roqueforti, blue cheese, bleu, bleu cheese mold, danisco, choozit, choozit PR PS
                                                                                            $29.95

                                                                                              Has a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6).CONTAINS: Pencillium Roqueforti (PS)SIZE: 10DBRAND: Danisco ChoozitDIRECTIONS: This may be sprinkled...

                                                                                              $29.95
                                                                                              Bacteria Linens (Red) Choozit, Danisco, b. linens, red mold, muenster, munster, cheese, washed rind cheese, washed rind
                                                                                              $23.95

                                                                                                Bacteria Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.This can be added to the milk at the beginning of...

                                                                                                $23.95

                                                                                                Happy Cheese Makers

                                                                                                Love the Fromage Blanc
                                                                                                Rating:
                                                                                                I use this culture to make a quark type cheese. I have never had a batch fail me.
                                                                                                12/12/2017
                                                                                                Best yogurt ever!
                                                                                                Rating:
                                                                                                We have now made two batches of this terrific yogurt in our instant pot and it is an instant success! Thick and creamy!
                                                                                                12/12/2017