Processed

Cheese Starter Culture

Cheese starter culture is a selected community of lactic acid bacteria that acidifies milk, contributes enzymes for ripening flavour, and helps define curd behaviour for a cheese style. Mesophilic starters suit cheddar, gouda, and soft cheeses; thermophilic starters drive mozzarella, grana, and yoghurt-adjacent pasta filata and hard cooked styles. Supplied as freeze-dried powders, frozen concentrates, or farmhouse whey cultures, starters may be defined single or mixed strains or traditional undefined mixed cultures. Gas-producing adjuncts, smear flora, and moulds are separate from the primary acidifying starter but often sold in the same culture catalogues.

Also known as: Ferment Lactique / Levain Fromager, Lattoinnesto / Starter, Kaaszuursel, Cheese Starter Culture