Our individual cheese cultures

Published March 16, 2020 | By Leon the Milkman

https://cheesemaking.co.za/shop/cheese-cultures/14-thermomeso-mix-cheese-culture-south-africa.html is a good one for most continental style cheeses that have some mesophilic and thermophilic and their blend.

https://cheesemaking.co.za/shop/cheese-cultures/80-lactobacillus-helveticus.html is our helveticus and is good for some extra flavour and proteolysis to give cheese texture more quickly.

https://cheesemaking.co.za/shop/yoghurt-cultures/32-traditional-bulgarian-yoghurt-culture.html has some bulgaricus and thermophilus, so is a good base starter culture for harder cheeses, like pecorino and parmesan.

Please visit our online cheese making shop in South Africa and browse even more products at:

and for cheese course info, please mail Elaine on info@cheesemaking.co.za for upcoming course venues, dates and prices.