Which starter culture do I use? Cheese making is part science, part craft. Therefore if you are new to the craft, use the culture which is recommended on this web site. Sometimes there may be more than one recommended. You may want to experiment by adjusting your recipe (make sheet) and use a different starter culture. This way you can compare the flavor, acidity, texture of your cheese. Try not to change more than one variable at a time so you can determine exactly why your cheeses are different.
Cultures, molds and yeasts are packaged in a moisture barrier sealed foil packets, keeping them free from air and humidity. After opening, fold over packet a few times and place in one, if not two small plastic bags or Zip-Lock type bags. Store dry cultures, molds, dry rennet powder / tablets in the freezer if you do not plan on using them for at least six months, otherwise store them in the refrigerator where they will have a shelf life of 18 months and more. Store liquid rennet in the refrigerator. Click to see Danisco's Inoculants Wisconsin DOA-Health Certificate.
Important Note: When using any of the items listed on this page you should use the amount specified on the packaging, not in the recipe you may be using. Cultures, molds, rennets and additives vary in concentration per manufacturer. Ingredients cannot be returned. Damaged ingredients will be replaced.
Kosher Certifications: For those who wish to see the Kosher certifications from the manufacturer, refer to each product listing. Repackaged Kosher Certfication: Our repackaged products are certified Kosher and supervised Rabbi Avi Slutzkin of Kosher Supervisors of Wisconsin, LLC. Questions about our products, Kosher certs and/or repackaging Kosher certs can be addressed by contacting us.
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