Cheese culture guide

This guide will help you to choose cheese cultures to make your preferable cheese

Lactoferm MSE

For Gouda, Cheddar, Stilton, Limburger, Raclette, Mimolette cheese

Lactoferm MSY

Quark, Sour cream, Cottage cheese, Cream cheese.

Lactoferm EM

For Swiss and other mountain cheese: Emmental, Maasdam, Gruyere, Comté.

Lactoferm PP

Use for cheeses with eyes formation such as Maasdam, Gruyer, Emmental, Eldamer within Lactoferm EM culture.

Lactoferm PG

For Appenzeller and traditional Italian cheeses such as Provolone, Parmezan, Romano, Montasio.

Lactoferm M

For Caciotta and Mozzarella cheese from cow milk.

Lactoferm MFC

For Feta cheese.

Lactoferm MST

For semi-hard and soft cheese: Limburger, Morbier, Camamber, Brie, Gorgonzola, Muenster.

Lactoferm RQ

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.