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Cheese Making Cultures

(Direct Inoculation Culture)

These products require long term storage in a freezer.

For more information please see our Cheese Making FAQ page.

Please Note :-

Cheese making ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese making ingredient for dosage directions.

SACCO MO 030 / 31 Mesophilic #1066 (Direct Inoculation)Starter Culture 12 Dose Sachet Specification Sheet GMO & Allergen Statements. Used in producing a variety of hard, moderate temperature loving cheeses, including Cheddar, Monteray Jack, Gouda, Edam, Muenster, Colby, Blue, etc. This culture features in our Hard, Soft, Feta, & Camembert Cheese Kits. 1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $11.25 Australia Only.

SACCO MOT 092 Thermophilic #1067 (Direct Inoculation) Starter Culture 12 Dose Sachet Specification Sheet GMO & Allergen Statements. Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses. This culture features in our Hard Cheese Kit. 1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $11.25 Australia Only.

SACCO MO 036 Mesophilic #1069 (Direct Inoculation)Starter Culture 80 - 100 Dose Sachet Specification Sheet GMO & Allergen Statements. Used in producing a variety of soft, moderate temperature loving cheeses, including Chevre, Creme Fraiche, Fromage Blanc, Neufchatel - (American), Cream Cheese, Quark, etc. This culture features in our Soft Cheese Kit. 1 sachet used for 80 - 100 doses suitable for 8 litres of milk each. 2 Free Sterile Jars with every pack. Just $31.25 Australia Only.

Flora Danica Aromatic Mesophilic #1070 (Direct Inoculation) Starter Culture 60 Dose Sachet Used in producing a variety of cheeses, including Camembert, Brie, Havarti, Gouda, Edam, Feta, Blue, Buttermilk, Sour Cream, Cream Cheese, and Creme Fraiche. 1 sachet used for 60 doses suitable for 8 litres of milk each. 2 Free Sterile Jars with every pack. Just $25.25 Australia Only.

Propioni Shermanii Swiss Cheese Culture 15 Dose Conainer #1072 This produces the characteristic eyes (holes), aroma and flavour associated with Swiss, Gruyere and Emmenthal. This culture is to be used with a Thermophilic culture for preparing Swiss-type cheeses. Each conainer used for 15 doses suitable for 8 litres of milk each, and is very concentrated. Just $12.25 Australia Only.

Ricki Carroll's (Single Dose) Culture Packs

No measuring the culture, 1 sachet per batch of cheese ... just so simple really.

Mesophilic Culture (Direct Inoculation) Starter Culture 5 Single Dose Sachets #1073 Each Sachet suitable for 8 litres of milk for most applications. Just $11.25 Australia Only.	Thermophilic (Direct Inoculation) Starter Culture 5 Single Dose Sachets #1074 Each Sachet suitable for 8 litres of milk for most applications. Just $11.25 Australia Only.
Fromage Blanc (Direct Inoculation) Starter Culture 5 Single Dose Sachets #1075 Used in producing a variety of soft cheeses, similar to cream cheese with a delightfully rich flavour. Fromage Blanc can be used in cooking or simply spread on your morning toast. 1pack used for up to 4 litres of milk. Just $11.25 Australia Only.	Chevre (Direct Inoculation) Starter Culture 5 Single Dose Sachets #1076 Used to produce a rich and creamy tasting fresh cheese from your goats milk, that may be used as is on bagels or in cooking your favourite dishes. 1pack is used in up to 4 litres of milk. Just $11.25 Australia Only.
Creme Fraiche (Direct Inoculation) Starter Culture 5 Single Dose Sachets #1077 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. Each packet will set up to 1 litre with a yield of approximately 1/2 kg. Just $11.25 Australia Only.	Sour Cream (Direct Inoculation) Starter Culture 5 Single Dose Sachets #1151 This sour cream culture makes a thick, tangy sour cream which retains its natural rich colour and is far superior to the commercial sour cream available at the supermarket. Just $11.25 Australia Only.

How Starter Cultures Work. Carefully selected strains of Lactic Acid Bacteria (LAB) are added to the milk before rennet is added. Their major function is to produce lactic acid. The lactic acid produced has three functions. It promotes rennet activity; It aids in the expulsion of whey from the curds, reducing the moisture content of the cheese. It inhibits the growth of unwanted bacteria Starter cultures are broken up into two categories; Mesophilic, with an optimum temperature of around 30° C ; & Thermophilic with an optimum temperature of around 42° C. There are only five genera of LAB that contain organisms used in cheese making. These are: Lactococcus Enterococcus Leuconostoc Streptococcus Lactobacillus eg: Lc lactis eg: Ec faecium eg: Ln lactis eg: Sc thermaphillis eg: Lb helveticus Each of the five genera is then broken down further, giving a wide variety of strains and species. When the starter culture is added to milk, it consumes lactose and creates lactic acid, making the milk more acid. "ph", is the most widely used indicator of starter growth in the cheese industry, as it is easy to measure . For a more in depth study, and detailed scientific information on cheese we highly recommend "Fundamentals of Cheese Science" by Patrick F Fox, Timothy P Guinee, Timothy M Cogan, Paul L H McSweeney. This book is ideal for anyone who really wants to understand the microbiology of cheese making.

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