Flora Danica Mesophilic Starter Culture

Quality
Price
Value
4 Review(s)

Availability: In stock

$10.99
Quality
5 star :
100%
( 4 )
Value
5 star :
50%
( 2 )
4 star :
25%
( 1 )
3 star :
25%
( 1 )
Price
5 star :
50%
( 2 )
3 star :
25%
( 1 )
2 star :
25%
( 1 )
Total : 4 Reviews

4 Item(s)

per page
Delicious! Review by Jen
Price
Value
Quality
This makes a dreamy goat cheese. It's very popular around here and doesn't last at all! I highly recommend this culture for making a delicious goat cheese. Looking forward to trying it for other cheeses in the future. (Posted on July 12, 2013)
Flora Danica is my favorite fresh cheese starter for goats milk. Review by bamboola
Price
Value
Quality
I have found Ricki Carroll's book to be an indispensible resource for my cheese making efforts. I tried out many recipes for both aged and fresh cheeses. For the fresh cheeses, I used several types of chevre starters, and fromage blanc with success. In Ricki's book, she has a "Note:" that says "Flora Danica is an excellent fresh goat cheese starter for any of the soft cheese recipes...". So I tried out the Flora Danica - and subsequently tossed out all of my other soft cheese starters! Why would I want to spend time and milk making something less tasty than the Flora Danica?? It is amazingly delicious! (Posted on November 28, 2013)
Very good! Review by Margaret
Price
Value
Quality
This is a very good culture. thanks...:) (Posted on March 25, 2014)
Sweet mother of all that is holy this is good stuff Review by Katrina
Price
Value
Quality
Well it is the best in our goats' cheese. We mix it and buttermilk and it doesn't last at all! No time to finish typing must go eat goat cheese!!!
(Posted on April 19, 2013)

Write Your Own Review

You're reviewing: Flora Danica Mesophilic Starter Culture

How do you rate this product? *

  1 2 3 4 5
Quality
Price
Value


Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address