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Fromage Blanc Starter Culture

Availability: In stock

SKU: 6723

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Fromage Blanc Cheese Starter Culture

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This starter culture is so easy to use, even your children can be involved in making Fromage Blanc! Fromage Blanc has a rich, mild taste--more mild than yogurt. It makes an excellent spread for crackers or bread or a dip for fruits and vegetables.

  • Each box contains 4 packets, each packet contains both starter culture and rennet.
  • Use 1 packet of starter with 1-4 quarts of fresh milk.
  • Cultures at room temperature, 72º-77ºF, no appliance required.
  • Avoid using ultra-pasteurized or UHT milk.
  • Direct-set (single-use) culture, no maintenance required.
  • Instructions for making fromage blanc are included with your starter and may be found here.
  • Having trouble making fromage blanc? Browse our Expert Advice Articles on Cheesemaking or contact us for assistance!


Fromage Blanc Starter Culture Ingredients

  • Lactose, Ascorbic Acid, Lactic Bacteria (Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris)
  • Organic Vegetable Rennet


Fromage Blanc Starter Culture Allergen Information

  • Manufactured in a facility that produces products containing soy and dairy.
  • Non-GMO
  • Gluten-free


Fromage Blanc Starter Culture Storage Information: Store in refrigerator or freezer. 


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.


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Questions on Fromage Blanc Starter Culture

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  • From Jennie at 4/14/2011 6:25 PM
    • The directions say to use pasteurized milk, but is it ok to use raw? Does that change the texture?
    • Hi Jennie,

      Raw milk has live cultures in it that may compete with the starter culture. You can pasteurize your raw milk to use for this cheese if you wish.

      Hope that helps,


      Customer Support
      Cultures for Health LLC
      13023 NE Highway 99 Suite 7-4
      Vancouver WA 98686
      [email protected]

      Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Cultures for Health, LLC is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Cultures for Health, LLC.
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  • From Denise Graziani at 11/12/2011 4:34 PM
  • From Sarah M. at 2/27/2012 11:09 PM
    • Is it possible to use this starter for less than a gallon of milk? I was thinking I would like to culture a half gallon of milk. ~Thanks!
    • You can use the package to culture a half-gallon of milk, but it will set fast so you'll want to keep a close eye on it.
    • Do you find this question helpful?  Yes   No
  • From Tal at 8/5/2012 9:13 PM
    • Is the rennet provided animal or vegetable based?
    • This culture includes vegetable rennet.
    • Do you find this question helpful?  Yes   No
  • From Laurie C at 6/1/2013 12:07 AM
    • Is this the same thing as fromage frais that I have purchased (in England on holiday?)
    • Yes, they are the same thing.
    • Do you find this question helpful?  Yes   No
  • From Mark at 9/4/2013 6:47 PM
    • Can skim milk be used with success
    • Yes, you can use skim (nonfat) milk to make Fromage Blanc. However, the yield will be lower and the cheese will be drier.
    • Do you find this question helpful?  Yes   No
  • From Mary at 9/5/2013 12:44 AM
    • What is the approximate yield after the cheese has been hung to the soft stage?
    • The general rule for soft cheeses is that a gallon of milk makes about a pound of cheese.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Fromage Review by Mntgoatchick

Love this very simple cheese.

(Posted on 10/13/2015)

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