Cheese Starters, Mould Spores and Aroma Cultures
Mesophilic Culture suitable for making Fetta. Enough for making 250l of milk.
Produces a strong blue flavour and a light blue/green colour in the veins.
Thermophilic culture suitable for making Mozzarella.
Penicilium Candidum - the culture that produces the white covering in Camembert and Brie cheeses...more
Used for creating openings in blue vein cheese to help your blue mould to grow evenly throughout...more
Used for flavour development in mould-ripened and fresh cheeses. Contains KL71 Cultures. Enough...more
Sterile specimen bottle for placing starter pack into when opened.
3 sterile specimen bottles for placing starter packs into when opened.
Pack of 3.
Type A starter is a 'mesophilic' (medium temperature starter) that is an acid producer. It is...more
Used when making Fetta and Italian cheeses to produce a more traditional flavour. Enough for up...more
Type A starter is a 'mesophilic' (medium temperature starter) that is an acid producer. For...more
Contains Propioni bacterium Shermanii to create the 'eyes' in Swiss-style Cheeses. Contains...more
Type B Flora starter is a 'mesophilic gas-producing starter' used to create cheeses with a rich...more
Is dissolved in water and used to wash the outside of cheeses to produce the orange appearance...more
Type B starter is a 'mesophilic gas-producing starter' used to create cheeses with a rich,...more
Used in Red Leicester and other reddish and orange-tinted cheeses, such as Amercian-style...more
A thermophilic (high temperature starter) used mostly in Italian style cheeses such as...more
Contains Geotrichum Candidum - a special blend of white mould that is ideal for washed rind...more
Type E Starter is a specific product designed for the manufacture of modern-style Camembert...more