Cheese Needs
Online store & Cheese making classes
We will be upgrading the site and could be down for a day or two sometime in January.
Thank you for your understaning.
- How to use our Culture line -
Meso 1
Meso 1
Meso 1 + Thermo 1
Thermo 1 = Lipase
Parmesan - Y92 Lyo
Gouda - HL Lyo
Cheddar - Y94 Lyo
Havarti, Swiss - SH Lyo
Feta - TW31 Lyo + EF Lyo
We make it easy to make cheese
Sour Cream, Belper Knolle, Cream cheese, Goat milk cheeses, Havarti, Gouda, Blue cheese, Edam, Buttermilk, Cottage cheese, Butterkase, Brie
Crème fraiche, Cultured Butter, Quark, Cabra Al Vino(drunken Goat)
TW3 LYO 1/8 tsp. per 4-6 litres of milk
EF LYO Gives a kick to cheese Blue Mold PENICILLIUM ROCFORTI
Red mold B. LINENS White mold PENICILLIUM CANDID
Bandage-Wrapped Cheddar, Wax-Covered Cheddar, Aged Cheddar, Colby, Brick, Monterey Jack, Blue, Brie, Farm House Cheddar, , Stilton, Muenster
Y94 LYO 1/8 tsp. per 4-6 litres of milk
Havarti, Brie, Camembert, Gouda, Blue Castello, Chevre, Feta
SH LYO (some air) 1/8 tsp. per 4-6 litres of milk
Mozzarella, Caciocavallo, Haloumi, Bocconcini, Oaxaca cheese, Queso Oaxaca or Quesillo, Provolone ,String cheese, Poutine
M62 LYO Thermophilic 1/tsp. per 4-6 litres of milk
Asiago, Parmesan Romano type cheese, Pecorino type cheese,
Grana Padano type cheese
Y92 LYO 1/8tsp. per 4-6 litres of milk
Swiss, Emmentaler, Gruyère, Appenzeller, Jarlsberg, Raclette, Beaufort, Comté
Maasdam, Fontina, Tilst
YPB LYO 1/8th tsp. per 4-6 litres of milk
EF LYO
To give a more spicy kick and stronger aroma this culture can be added to any
Semi Hard or Hard cheese
Example: For Super Bulgarian Style Feta. Mix EF LYO + TW3 LYO
For Beaufort Cheese. Mix EF LYO + YPB LYO +Blue
White Red and Blue Mold
For Brie/Camembert Cheese White mold + TW3 LYO or HY LYO
For Blue Cheeses Blue Mold + TWE LYOor HY LYO or SH LYO
For Red Mold Cheeses Red Mold + YPB LYO