Cheese Culture

A word about cheese cultures

Cheese cultures are comprised of a variety of bacteria specimens and are essential to the making of all types of cheese products. Along with the cheese culture, the length of the ripening period will determine what the cheese will feel, smell, and taste like once it is ready for serving. In addition to cheeses, bacterial cultures are also necessary to the production of other dairy products.

When you start shopping for a cheese culture, you will quickly discover that there is a wide array of cultures available used in the making of cheeses and other dairy items (e.g. buttermilk, yogurt, and so on). So it is wise to educate yourself first about these different types of cultures that are available.


Primary cheese cultures and starters

The following is a list of the primary cheese cultures and starters used in the home cheese making hobby today:

Mesophilic-A – this culture is used in the making of fresh and hard cheeses, e.g. Cheddar, Colby, or Feta. You can easily ripen up to 2 gallons of milk with a ¼ teaspoon of this cheese culture.

Mesophilic-M – It is used for the making of fresh cheeses e.g. Baby Swiss, Camembert, or Gouda. Where the formation of eyes in the cheese is required and you want it to have a more buttery flavor, this is the best cheese culture to use. Like the type A above, you can ripen up to 2 gallons of milk with only a ¼ teaspoon.

Thermophilic – this culture is typically used in the making of Italian cheeses e.g. mozzarella, parmesan, provolone, and romano. However, it can also be used if you want to make feta and Swiss. Like the Mesophilic cultures above, all you need is a ¼ teaspoon in order to ripen up to 2 gallons of milk.

Italian Starter – just like the Thermophilic culture, this is used for making of mozzarella, parmesan, provolone, and romano. You must use this with the Thermophilic culture above as well as rennet and with the other cultures and starters above, ¼ teaspoons = 2 gallons of ripened milk.

Flora Danica – enhances the flavor of any soft cheese. It is used for making soft cheeses e.g. brie, camembert, and feta. You can use this starter directly or reculturing.

Secondary cheese cultures and starters

In addition to the primary cheese cultures and starters listed above, there are some secondary ones to consider as well including:

Chevre – It is used in making cheese from goat’s milk. A packet of this will set a gallon of milk up and yields about 2 pounds of fresh, tasty cheese.

Crème Fraiche – used mostly in cooking, this culture is usually added to light cream for making a tasty Crème Fraiche.

Fromage Blanc – makes a creamy, soft spreading cheese. One packet of this enables the set-up of one gallon of milk which ultimately yields 2 pounds of this tasty cheese.

Kefir Culture – can be used with different milks such as cows or goats, and with soy milk as well. This culture is oftentimes referred to as the “champagne of dairy products.”(Jean Kokus)