++ CLOSED ‘TIL Mar 31st. Your order will be dispatched on April 1 ++ apologies
Suggested Biena Cultures for Cheeses
Fresh Cheeses made with Mesophile Aroma Type B
Butter -------------------------------------- Mesophile Aroma B
Crème fraîche --------------------------- Mesophile Aroma B
Sour Cream ------------------------------- Mesophile Aroma B
Cream cheese---------------------------- Mesophile Aroma B
Goat cheese ------------------------------ Mesophile Aroma B
Cottage cheese ------------------------- Mesophile Aroma B
Buttermilk-------------------------------- Mesophile Aroma B
Havarti ------------------------------------ Mesophile Aroma B
Fontina------------------------------------ Mesophile Aroma B
Halloumi---------------------------------- Mesophile Aroma B
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris
Semi-soft cheeses made with Mesophile Type ll
Cheddar--------------------------------- Mesophile ll + Thermo C
Farmers Cheese----------------------- Mesophile ll
Gouda------------------------------------ Mesophile ll + Thermo B
Edam ------------------------------------ Mesophile ll + Thermo B
Colby------------------------------------- Mesophile ll + Thermo C
Brie--------------------------------------- Mesophile ll or Aroma B + Penicillium candidum and Geo candidum
Jack-------------------------------------- Mesophile ll
Stilton----------------------------------- Mesophile ll or Aroma B
Blue------------------------------------- Mesophile ll or Aroma B + Penicillium roquforti
Feta-------------------------------------- Mesophile ll + Thermo B + Lipase
Lactococcus lactis subsp. cremoris
Stretch Cheeses made with Thermo B
Mozzarella------------------------------- Thermo B
Romano----------------------------------Thermo B
Provolone -------------------------------Thermo B
Oaxaca----------------------------------- Thermo B and Aroma B
String Cheese----------------------------Thermo B
(ST) Streptococcus thermophilus
(LBB) Lactobacillus delbrueckii subsp. bulgaricus
Cheeses made with Thermophile C
Hard alpine cheeses --------------------- Thermo C
Swiss Cheese --------------------------------Thermo C + Propionic powder
Parmesan style --------------------------- Thermo C + Lipase
Gruyere ------------------------------------- Thermo C + Propionic powder
Beaufort ----------------------------------- Thermo c
Streptococcus thermophilus
Lactobacillus helveticus