DetailsUsed in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
Yield: Each packet will set up to 2 gallons of milk.
Directions: Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
Culture Includes: s.lactis, s. cremoris, malto dextrin
Storage: Keep packages in the freezer, they will last up to 2 years if stored properly.
- Details & Instructions
4.9 / 5.09 ReviewsTasty ChedderI just made a good chedder with this and and going to make a Jack next.January 27, 2014Makes good GoudaMy in-laws like cheese,especially Gouda and complimented my cheese. Making cheese is actually pretty easy and fun, if you get the right culture, and have good equipment.December 9, 2013ChedderI've made chedder twice with this culture, both times it was good._x000D_I just need more patience to age it for longer.November 4, 2013I've made several good cheesesWith this we made a good Chedder and a good Gouda. The Jack cheese was good but not as good as the first two.September 7, 2013Great ProductI've made quite a few cheeses using this and they've all come out great.July 23, 2013Haven't used it itAnxiously awaiting the arrival of the cheesy press so we can get going...June 23, 2013Makes a great ChedderI made several cheeses with this culture, they all came out very well. The Chedder was the best, but the Jalepeno Jack cheese was also excellent.May 16, 2013Made a good Monterey JackMy Monterey Jack turned out very well. this culture is neutral and clean. I've also used it to make Chedder. Because it's a little acidic I keep the temperature a little loser, closer to 66F.January 17, 2013
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