Cheese culture guide
This guide will help you to choose cheese cultures to make your preferable cheese
For Gouda, Cheddar, Stilton, Limburger, Raclette, Mimolette cheese
Quark, Sour cream, Cottage cheese, Cream cheese.
For Swiss and other mountain cheese: Emmental, Maasdam, Gruyere,
Use for cheeses with eyes formation such as Maasdam, Gruyer, Emmental, Eldamer within Lactoferm EM culture.
For Appenzeller and traditional Italian cheeses such as Provolone, Parmezan, Romano, Montasio.
For Caciotta and Mozzarella cheese from cow milk.
For Feta cheese.
For semi-hard and soft cheese: Limburger, Morbier, Camamber, Brie, Gorgonzola, Muenster.
Used as additional culture for Dor Blue, Roquefort and Gorgonzola.
Lactoferm PC (Penicillium Candidum)
For Camamber. Used in combination with Lactorem MST.
Micromilk Geotrichum Candidum
For Limburger, Camamber, Brie, Muenster. Used in combination with Lactorem MST.
Micromilk Brevibacterium Linens
Red-smear bacterias, which are used to make cheeses such as Limburger, brick cheese, Raclette, Muenster, Appenzeller and other mountain cheese.