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Overview of Cheese Cultures
There are a wide variety of cheese cultures to choose from. Most recipes call for a specific culture, but if you want to experiment a bit or create your own recipe, it helps to know what a cheese culture is and what type of cheese each culture is best-suited for.
What is a Cheese Culture?
A cheese culture is a group of specific bacteria strains for making different cheeses. All cultures do the same basic work, rapidly raising the acidity of the milk by consuming the lactose (milk sugar) and converting it into lactic acid, which disables the already-present bacteria and helps the rennet or coagulant to set the cheese. Starter cultures also aid in development and preservation of the flavor and body of the cheese during cheesemaking and afterwards, in the aging process.
Culturing Temperature of Cheese Cultures
Cheese cultures can be grouped by the temperature range at which they work.
Mesophilic Cheese Starter Cultures
Specific Cheese Starter Cultures
We carry several cheese cultures that are designed for making one specific cheese. Some even contain rennet. Complete instructions are included with each of these starter cultures:
General Cheese Starter Cultures
We carry several cultures that have a more broad usage. These cultures contain several packets, so you can experiment with a variety of recipes from just one box of culture. Always consult your recipe, as other ingredients may be required for certain types of cheese.
Thermophilic Cheese Starter Cultures
Thermophilic cheese cultures are used to make a variety of cheeses, sometimes in conjunction with a mesophilic culture.
Molds Used in Cheesemaking
Molds are responsible for giving some cheeses their specific flavor and texture. They are usually applied to the outside of the cheese where they form a crust.
|Cheese Starter Cultures
|Cheese Shaping Molds
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