Cheese culture guide

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

Lactoferm MSE

For  Gouda Cheddar, CheshireStilton, Limburger, Raclette,   Mimolette, Bel Paese cheese

Lactoferm MSY

Quark,  Sour cream, Cottage cheese, Cream cheese.

Lactoferm MSO

Plougsman, Manchego, Wensleydale, Castle Blue cheese.

Lactoferm EM

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

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 SLBH

For Buffalo Mozzarella, Caciotta, Scamorza, Yesterdaze, Manchego.

Lactoferm MFC

For Feta cheese.

Lactoferm MST

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

Lactoferm ABY

Yogurt culture with bifidobacteria

Lactoferm RQ

Used as additional culture for Dor Blue, Roquefort and  Gorgonzola.

Lactoferm PC (Penicillium Candidum)

For Camamber, Brie. Used in combination with Lactorem MST.

Micromilk Geotrichum Candidum

For Limburger, Camamber,  Brie, Muenster, Bel Paese.  Used in combination with Lactorem MST.

Micromilk Brevibacterium Linens

Red-smear bacterias, which are used to make cheeses such as Limburger, Brick cheeseRaclette, Muenster, Appenzeller and other mountain cheese.


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