Shop All

Shop All

  • Thermophile Type C
    Quick view

    Thermophile Type C

    Biena

    Thermophile Type C (often called Thermo C) is a thermophilic lactic acid starter blend often used for Swiss-style and Alpine cheeses. Slower acid producer. Sometimes used with Thermo B to increase speed of acidification.  CONTAINS:Streptococcus...
    SKU:
    THERMOC
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
    Quick view
  • Thermophile Type B
    Quick view

    Thermophile Type B

    Biena

    Thermophile Type B (often called Thermo B) is a thermophilic lactic acid starter blend for use in Italian-type cheeses, especially mozzarella. Slower acidifier than TM81, allowing more control of acid production. CONTAINS:Streptococcus...
    SKU:
    THERMOB
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
    Quick view
  • ULTRA-GRO DIRECT TD Series
    Quick view

    ULTRA-GRO DIRECT TD Series

    DSM

    Defined thermophilic rotational strains of Streptococcus thermophilus. Fast acidifying culture often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone, Emmental/Swiss. May also be used for Muenster...
    SKU:
    TD
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
    Quick view
  • CHOOZIT TA 60 Series
    Quick view

    CHOOZIT TA 60 Series

    Danisco

    The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone,...
    SKU:
    TA60
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
    Quick view
  • CHOOZIT TA 50 Series
    Quick view

    CHOOZIT TA 50 Series

    Danisco

    The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses. This...
    SKU:
    TA50
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
    Quick view
  • CHOOZIT SWIFT Series
    Quick view

    CHOOZIT SWIFT Series

    Danisco

    Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired. Used primarily for pasta-filata type cheeses, and may also be...
    SKU:
    SWIFT
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
    Quick view
  • MARZYME Supreme
    Quick view

    MARZYME Supreme

    Danisco

    Double-strength microbial coagulant derived from a fermentation of purified culture of Rhizomucor miehei. Highly heat sensitive assuring enzyme-free whey under normal conditions. Liquid form. This product is vegetarian. IMCU (international milk clotting...
    SKU:
    SUPREME
    Product Format:
    Liquid
    Quick view
  • CHOOZIT SU CASU
    Quick view

    CHOOZIT SU CASU

    Danisco

    This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. Produces a mildly sweet, nutty flavor profile. Can be utilized as a flavor adjunct in cheddar. CONTAINS:Streptococcus thermophilusLactobacillus...
    SKU:
    SUCASU
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
    Quick view
  • CHOOZIT STAR Series
    Quick view

    CHOOZIT STAR Series

    Danisco

    The thermophilic CHOOZIT STAR series are very fast strains (fast acidifying, as compared to TA 60 series, TA 50 series, and TM81) of Streptococcus thermophilus. High acidifying power particularly adapted to pizza cheeses and mozzarella applications. STAR...
    SKU:
    STAR
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
    Quick view
  • SR 3
    Quick view

    SR 3

    Danisco

    Brevibacterium linens: Bright orange color, less aromatic than LR. Minimum pH for growth: 5.0. Minimum growth temperature 40ºF. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional...
    SKU:
    SR3
    Product Format:
    Freeze-dried Powder
    Quick view
  • PC SAM3
    Quick view

    PC SAM3

    Danisco

    Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie and various white bloomy rind cheeses USAGE RATE: Camembert: 3-5 doses per 1000 liters...
    SKU:
    SAM3
    Product Format:
    Freeze-dried Powder
    Quick view
  • Salt
    Quick view

    Salt

    Iodine-free flake salt, dissolves easily. CONTAINS:Sodium chloride USED TO MAKE: Direct application to cheese/curd, also used in brine solutions. KOSHER STATUS: Kosher, certificate available GMO STATUS: non-GMO
    SKU:
    SALT
    Product Format:
    Granulate
    Quick view
  • CHOOZIT RA Series
    Quick view

    CHOOZIT RA Series

    Danisco

    RA series is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, feta, chevre. Due to the thermophilic strain in this blend, it is a rapid acid producer sometimes preferred over the MA...
    SKU:
    RA
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
    Quick view
  • Propionibacterium 50
    Quick view

    Propionibacterium 50

    Biena

    This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses. Used along with thermophilic or mesophilic cultures for cheeses where characteristic eyes and propionic flavor compounds are desired...
    SKU:
    PROP50
    Product Format:
    Freeze-dried Powder
    Quick view
  • PC NEIGE
    Quick view

    PC NEIGE

    Danisco

    Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: Camembert:...
    SKU:
    NEIGE
    Product Format:
    Freeze-dried Powder
    Quick view