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Professionally Produced Culture.

 Our line of dairy ingredients enhances the appearance, aroma, flavour, taste, texture and shelf life in fermented dairy foods.

cultures equivalent to Biena, danisco , c.Hansen

Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin

Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin

Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin

                              LyoPro MO 

 MESOPHILIC  

Performs best at 77-90°F (25 – 32°C). 

Characteristics:

 Acidification: ●●●●○

 Aroma: ●○○○○

 Gas: ○○○○○

          ~~~~~ PARALLEL TO~~~~~~

Danisco                              MA Series

Christian Hansen          R-704

Biena                                   NA  

GET MORE INFORMATION

Chèvre, Cream cheese, Gouda, Edam, Blue, Havarti, washed rind Havarti and Belper Knolle

Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin

Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin

                         LyoPro MD 

 MESOPHILIC 

 Performs best at 77-90°F (25 – 32°C). 

Characteristics:

 Acidification: ●●●●○

 Aroma: ●●●○○

 Gas: ●●●○○ 

        ~~~~~~PARALLEL TO~~~~~

Danisco                              MM Series

Christian Hansen          NA

Biena                                   NA

more information

Butter milk, Cottage cheese, Pecorino, Edam, Leerdammer, Gouda, Cream cheese

Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin

Butter milk, Cottage cheese, Pecorino, Edam, Leerdammer, Gouda, Cream cheese

                    LyoPro Floralac

 MESOPHILIC

 Performs best at 77-90°F (25 – 32°C). 

Characteristics:

 Acidification: ●●●○○

 Aroma: ●●●●●

 Gas: ●●●●○ 

      ~~~~~~PARALLEL TO ~~~~~~~

Danisco                            Probat 222

Christian Hanson       Flora  Danica

Biena                            Meso Aroma B            

more information

Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.

Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.

Butter milk, Cottage cheese, Pecorino, Edam, Leerdammer, Gouda, Cream cheese

                LyoPro MB 

MESOPHILIC/THERMOPHILIC

  Performs best at 86-99°F (30-37°C). 

Characteristics:

 Acidification: ●●●●○

 Aroma: ●●○○○

 Gas: ○○○○○

     ~~~~~PARALLEL TO ~~~~~

Danisco                                 RA Serie 

Christian Hanse                RST Serie

Biena                                      Meso ll

MORE INFORMATION

Feta Cheese Culture

Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.

Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.

                       LyoPro FETA

 MESOPHILIC/THERMOPHILIC

  Performs best at 86-99°F (30-37°C). 

Characteristics:

 Acidification: ●●●●○

 Aroma: ●●●○○

 Gas: ○○○○○ 

         ~~~~~PARALLEL TO ~~~~~

Danisco                                 MT Series

Christan Hanson            Safeit series

Beina                                        NA


mORE INFORMATION

Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.

Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.

Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.

                     LyoPro MBH

THERMOPHILIC/MESOPHILIC BLEND

Characteristics:

 Acidification: ●●●●○

 Aroma: ●●●●● 

Gas: ○○○○○


Description: A homofermentative culture blend that shows good fermentation performance and aromatic abilities related to the presesence of Lactobacillus helveticus which has more proteolytical activity than other strains and produces a sweet nutty type flavor in cheeses that go through longer ripening periods. It is suggested for the production of semi-hard, hard and very hard cheeses.


more information

Mozzarella, pasta filata, soft, hard cheese and fresh cheese.

Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that

Mozzarella, Provolone, Caciocavallo, Parmesan style, Pecorino Romano, Grana, Emmental

                        LyoPro TPF 

THERMOPHILIC

 Performs best at 95-113°F (35-45°C). 

 Characteristics: 

Acidification: ●●●●○

 Aroma: ●●○○○

 Proteolysis: ○○○○○ 

 Gas: ○○○○○ 

          ~~~~~PARALLEL TO ~~~~~

Danisco                              TA Series

Christian Hansen          STI Series

Biena                                   Thermo B

more information

Mozzarella, Provolone, Caciocavallo, Parmesan style, Pecorino Romano, Grana, Emmental

Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that

Mozzarella, Provolone, Caciocavallo, Parmesan style, Pecorino Romano, Grana, Emmental

                       LyoPro TAC

THERMOPHILIC

 Performs best at 95-113°F (35-45°C). 

Characteristics:

 Acidification: ●●●●○

 Aroma: ●●●●○

 Proteolysis: ●●●●○

 Gas: ○○○○○ 

         ~~~~~PARALLEL TO~~~~~

Danisco                                            NA

Christian   Hanson                     NA

Biena                                               NA


This culture is unique to Codex-ing with both Bulgaris and Helveticus included

mORE INFORMAITON

Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that

Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that

Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that

 LyoPro PC Penicillium Candidum (BLOOMY RIND) 

 Characteristics:

 Proteolysis ●●●○○

 Lypolysis: ●●●●○ 

________________________________

 A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese. 


MORE NFORMATION

Bloomy rind goats cheese, Brie Camembert and more

Bloomy rind goats cheese, Brie Camembert and more

Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that

            LyoPro Geo Candidum  

Characteristics:

 Proteolysis: ●●●○○

 Lypolysis: ●●○○○ 

________________________________

 Description:  

 A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese. 

more information

Blue cheese

Bloomy rind goats cheese, Brie Camembert and more

Swiss cheese types, like Emmental, Gruyère, Greve

         LyoPro PR (blue cheeses)

 Characteristics:

 Proteolysis: ●●●●○

 Lypolysis ●●●●○ 


Description: Dark blue-green mycelium with a piquant flavor. It presents a high growth rate and has a medium-high proteolytic and lipolytic activity.

Application: Danablu, Roquefort, Gorgonzola, Edelpilzkase, Stilton.

Composition: Penecillium Roqueforti

more information

Swiss cheese types, like Emmental, Gruyère, Greve

Bloomy rind goats cheese, Brie Camembert and more

Swiss cheese types, like Emmental, Gruyère, Greve

        LyoPro  Propionic (eyes) 

 Characteristics:

 Acidification: ●●○○○

 Aroma: ●●●○○

 Gas: ●●●●●

 Large eye formation 


A typical culture with high temperature resistance that can be used in conjunction with mesophilic or thermophilic starters . Its good capacity of gas formation gives  cheeses the characteristic eyes, aroma and flavor in Swiss Cheese types where the typical propionic aroma and eye formation are desired.

Composition: Propionibacterium freudenreichii subsp. shermanii

more information

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