Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese. Common adjunct cultures added during the cheese make process include Lactobacillus casei and Lactobacillus plantarum for flavor in Cheddar cheese, or the use of Propionibacterium Freudenreichii (of Shermanii) for eye formation in Swiss type cheeses. Adjunct cultures can also be used as a smear for washing the outside of the formed cheese, such as the use of Brevibacterium Linens of Gruyere, Brick and Limburger cheeses.

Yeasts and molds are used in some cheeses to provide the characteristic colors and flavors of some cheese varieties. Torula yeast is used in the smear for the ripening of Brick and Limberger cheese. Examples of molds include Penicillium Camemberti in Camembert and Brie, and Penicillium Roqueforti in blue cheeses. Click on picture or culture name for more details.

PR035 20 UA
Aroma & Ripening Developing Cultures

Aroma developing cultures assist in flavor and maturation of cheese in a shorter time period.  Aroma developing cultures can be used in soft, hard, semi-hard, creams and fresh cheeses. Biena: Aroma B, 10 or 100 Grams:  Adds a buttery taste … Continued

$8.65$30.50Select options
MTR1, 50 UA
Bioprox MTR 1, 2, 3 or 4 for Cheddar, Colby, Chester, Leicester, Edam, Gouda, Manchego

Bioprox offers a cultures with and with diacetylactis for the more buttery taste. MTR 1, 2, 3 and 4, rotation cultures: This culture will help develop flavor in young, medium and aged Cheddar, Colby, Chester, Leicester, Edam, Gouda and Manchego … Continued

$17.50$26.50Select options
M 235 50 UA
Flora Danica

Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). Bioprox Aroma Prom M179, 20 UA … Continued

$10.35$30.50Select options
Probat 222 500DCU
Fresh Cream, Sour Cream, Blue Cheese and Soft Cheese Cultures
Probat 222 is a fast acidifying culture for the product of fresh cheese, fermented milk products and sour cream butter.
$13.50$16.95Select options
LB978, 20 UA
LB978 (a pure strain Lactobacillus Bulgaricus Culture)

We have many clients who ask for a pure strain Lactobacillus Bulgaricus Culture for use in semi soft cheese or yogurt..  The bulgaricus will acidify quickly and provide just a slight tart taste to cheeses.  We have a client who … Continued

$17.50 $14.50Add to cart
LM57 20DCU
LM 57 for buttery flavor
LM 57 is used when a buttery flavor is wanted to add to your cheese.
$22.85Select options
MD88 125 DCU
Mesophilic MD Series
Danisco MD Series culture
$16.45$19.25Select options