Many cheese recipes require additional ripening cultures or molds be sued in addition to the mesophilic or thermophilic starter cultures.
We offer the best choices for the ripening cultures you need to use in conjunction with your starter cultures for all types of cheeses including
Blue Cheese, Camembert, Tomme Style cheeses, Swiss or Jarlsberg and more including:
- Propioni Shermanii which creates the gas to make holes in Swiss / Jarlsberg cheeses
- Penicillium Candidum to form white rinds and ripen creamy centers of brie and triple cream cheeses
- Geotrichum Candidum works with Peniclillium Candidum to help form white rinds and the creamy centers
- Penicillium Roqueforti is the magical Blue Cheese Mold which gives Blues and Gorgonzolas their unique colors and flavors
- Brevibacterium (B-Linens) is the surface bacteria that provides the unique orange like colors on washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio
- Mycodore which provides a fluffy white mold unique to Tomme style cheeses
Let us know if you need any direction or recommendations!