Flora Danica Mesophilic Starter Culture

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A mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, Havarti, Gouda, Baby Swiss, Edam, Blue Cheese, cream cheese, cottage cheese, Creme Fraiche and other fresh cheeses. Flora Danica gives cheeses a buttery flavor.

50 unit bulk packet*

*Please note, these are bulk packets. The unit measurement is a formal cheese making measurement scale and does not indicate the number of doses or batches contained in the packet.


  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris
  • May contain lactose or maltodextrin as a carrier

What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Questions on Flora Danica Mesophilic Starter Culture

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  • From Deb at 4/7/13 9:29 PM
    • Does this product need the addition of rennet to work?
    • This product does not contain rennet, so if the cheese recipe you're using calls for rennet, you'll need to add it separately.
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  • From Keri at 3/8/13 11:48 AM
    • I'm looking for a cheese culture for swiss cheese that can be perpetuated from batch to batch. Does such a thing exist?
      Thank you
    • We don't recommend a reusable culture for Swiss Cheese. We recommend using a direct-set thermophilic culture along with the Propionic Shermanii Culture. You will find a recipe here: http://www.culturesforhealth.com/how-to-make-swiss-cheese-recipe/
    • Do you find this question helpful?  Yes   No
  • From Chris P at 2/16/13 8:26 AM
    • How much flora danica do you suggest for a 1 gal cows milk Brie?
    • Use 1/4 teaspoon for 1 gallon of cow milk.
    • Do you find this question helpful?  Yes   No
  • From Matthew at 2/1/13 11:28 AM
    • How much Flora Danica should be used to inoculate one pint of raw cream with the intent of making cultured butter? How long should the inoculated cream be held at the culturing temperature. What is the culturing temperature?
    • Heat the cream to 77°F, and add 1/8 teaspoon of Flora Danica culture or Mesophilic Aromatic Type B culture to up to a gallon of cream. (Do not use less than 1/8 teaspoon even if you are only culturing a pint of cream.) Mix well to evenly distribute the starter culture in the cream. Incubate the mixture at 74-77°F for 12 hours.

      You will find specific instructions for making cultured butter here: http://www.culturesforhealth.com/how-to-make-cultured-butter/
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  • From bfields at 12/6/12 5:05 PM
    • can the flora danica culture be used with raw milk?
    • Yes, Flora Danica is compatible with raw milk.
    • Do you find this question helpful?  Yes   No
  • From laurie at 10/16/12 12:52 PM
    • how many teaspoon or ounces are there in 50 units?
    • There are 3-4 tablespoons in the 50-unit package of culture.
    • Do you find this question helpful?  Yes   No
  • From Tryagan at 8/4/12 12:38 PM
    • How much of the Flora Danica is used per gallon of goat? milk?
    • The amount of culture used depends on the type of cheese you are making. While using goat's milk versus cow's milk shouldn't change that amount, in general goat's milk yields a slightly lesser amount of finished product.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Cultured butter. Review by Anna
So far I've only used it for cultured butter. Very good. (Posted on July 16, 2014)
PERFECT Sour Cream Review by SprCch
These cultures made the perfect sour cream. I bought this particular product because I'm able to make so many different things with it. My first was sour cream. Quick and easy and got 4 pint jars from 1 quart of whipping cream. I added an 1/8 teaspoon of culture and then 1/8 teaspoon of sea salt when complete. Can't wait to try some other things with this product! :) (Posted on June 12, 2014)
Very good! Review by Margaret
This is a very good culture. thanks...:) (Posted on March 25, 2014)
Flora Danica is my favorite fresh cheese starter for goats milk. Review by bamboola
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)
Delicious! Review by Jen
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)
Sweet mother of all that is holy this is good stuff Review by Katrina
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)
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