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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 + STA
Edam ........... Mesophile ll + STA
Colby............ Mesophile ll + Thermo C
Brie.......... Mesophile ll or Aroma B
Jack.............. Mesophile ll
Stilton......... Mesophile ll or Aroma B
Blue......... Mesophile ll or Aroma B
Feta ..............Mesophile ll + STA + Lipase
Lactococcus lactis subsp. cremoris
Stretch Cheeses made with STA Thermophilic
Mozzarella------------------------------- STA
Romano----------------------------------- STA
Provolone ------------------ STA
Oaxaca----------------------- STA +Aroma B
String Cheese----------------------------STA
Streptococcus thermophilus
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
Streptococcus thermophilus
Lactobacillus helveticus
Cheeses made with Thermophile B
Mozzarella
Romano
Provolone
Oaxaca
String Cheese
(ST) Streptococcus thermophilus
(LBB) Lactobacillus delbrueckii subsp. bulgaricus