{"title":"Cheese Cultures","description":"\u003cp\u003e\u003cspan\u003eExplore our complete range of \u003cstrong\u003efreeze‑dried cheese and yogurt cultures\u003c\/strong\u003e, crafted for reliable fermentation and consistent results in every batch. Whether you’re making soft, fresh cheeses or long‑aged varieties, these cultures provide the essential bacteria needed for flavour development, acidity control, and perfect texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis collection includes \u003cstrong\u003emesophilic, thermophilic, yogurt starters, kefir cultures, mould cultures (Penicillium, Geotrichum), and specialty blends\u003c\/strong\u003e, all designed for dependable performance with \u003cstrong\u003efresh farm milk or shop‑bought milk\u003c\/strong\u003e. Each culture is carefully selected for purity, stability, and ease of use — ideal for beginners and artisan cheesemakers alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for producing yogurt, kefir, Camembert, Brie, blue cheeses, hard cheeses, and many other dairy creations with authentic, traditional character.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"greek-yogurt-starter-culture-dose-3lt-lactic-ferments-for-thick-creamy-greek-style-yogurt","title":"Greek Yogurt Starter Culture - Dose: 3LT – Lactic Ferments for Thick, Creamy Greek‑Style Yogurt","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eAuthentic Greek Yogurt Culture — High‑quality lactic ferments selected for producing thick, creamy, traditional Greek‑style yogurt at home or in small artisanal dairies.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eSimple, Reliable Process — Heat milk to 85°C, cool to 42°C, add the culture and ferment for approx. 10 hours at 40°C for consistent results.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eThick \u0026amp; Creamy Texture — After fermentation, strain the yogurt for 3 hours to achieve the dense, velvety body typical of Greek yogurt.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eControlled Fermentation — Optimal acidity reached at pH 4.30–4.40, ensuring proper flavour development and stable structure.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eIdeal for Home \u0026amp; Professional Use — Suitable for DIY yogurt makers, small producers, and educational food‑processing projects; store finished yogurt at +4°C.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"Default Title","offer_id":57534401020248,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/GREEKYOGURT.jpg?v=1781801890"},{"product_id":"penicillium-candidum-dose-10lt-white-mold-cheeses-such-as-camembert-brie","title":"Penicillium Candidum - Dose: 10LT - white mold cheeses, such as Camembert, Brie","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003ePremium White Mould Culture — High‑quality Penicillium Candidum (Penicillium Camemberti) for producing traditional bloomy‑rind cheeses such as Brie, Camembert and soft goat cheeses.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eCreates the Classic White Rind — Develops the smooth, velvety, snow‑white surface typical of soft‑ripened cheeses while helping protect against unwanted dark moulds.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eEnhances Texture \u0026amp; Aroma — Natural enzymatic activity supports proper ripening, creamy consistency and the characteristic flavour profile of white‑mould cheeses.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eReliable Growth Conditions — Performs best at 10–15°C and 95–100% humidity, with visible mould development between day 7 and day 15 depending on temperature and moisture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eIdeal for Home \u0026amp; Artisan Cheesemaking — Easy to use with mesophilic starter cultures; suitable for DIY cheesemakers, small dairies and educational cheese‑making projects.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"Default Title","offer_id":57534413504856,"sku":null,"price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/penicilliumcandidum.jpg?v=1781802025"},{"product_id":"blue-cheese-starter-culture-ferments-penicillium-roquefortii-for-gorgonzola-roquefort-stilton-goat-blue-10-g-for-10-l-milk-freeze-dried-direct-set-culture","title":"Blue Cheese Starter Culture | Ferments \u0026 Penicillium Roquefortii for Gorgonzola, Roquefort, Stilton, Goat Blue | 10 g for 10 L Milk | Freeze‑Dried Direct‑Set Culture","description":"\u003ctable width=\"100%\" style=\"height: 19.5938px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"height: 19.5938px;\"\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eComplete Blue Cheese Culture — Blend of thermophilic lactic ferments and Penicillium roquefortii for producing Gorgonzola, Roquefort, Stilton, and other erborinati.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e10 g for 10 L of Milk — Each sachet is calibrated for 10 litres, ideal for home cheesemakers and small artisanal dairies.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eEasy to Use — Heat milk to 40–42°C, add the culture, mix for 2 minutes, and add rennet at 38°C for reliable results.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eStable \u0026amp; Long‑Lasting — Freeze‑dried and packaged in sterile atmosphere to preserve activity and ensure consistent acidification.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eNo Refrigerated Transport Needed — Store at +4°C after delivery; sealed sachets maintain quality and performance over time.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"Default Title","offer_id":57534424678744,"sku":null,"price":13.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/BLUECHEESE.jpg?v=1781802267"},{"product_id":"geotrichum-candidum-noble-mould-freeze-dried-culture-for-bloomy-rind-cheeses-for-brie-camembert-goat-cheese-washed-rind-cheeses-10-g-for-10-l-milk","title":"Geotrichum Candidum Noble Mould | Freeze‑Dried Culture for Bloomy Rind Cheeses | For Brie, Camembert, Goat Cheese \u0026 Washed‑Rind Cheeses | 10 g for 10 L Milk","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003ePremium Noble Mould Culture — Freeze‑dried Geotrichum Candidum for producing bloomy‑rind and surface‑ripened cheeses such as Brie, Camembert, and goat cheeses.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eCreates the Classic Wrinkled Rind — Develops a compact, white, slightly wrinkled rind and enhances the structure, aroma, and ripening of soft cheeses.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eControls Unwanted Moulds — Helps limit the growth of dark moulds, yeasts, and undesirable bacteria, ensuring a clean and uniform cheese surface.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eVersatile Use — Suitable alone or combined with Penicillium candidum; essential for goat cheeses and washed‑rind varieties where it supports Brevibacterium linens.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e10 g for 10 L of Milk — Direct‑set freeze‑dried culture; ideal for home cheesemakers and small artisanal dairies; best used with mesophilic starter cultures.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"Default Title","offer_id":57534428184920,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/geocitrumcandidum.jpg?v=1781802363"},{"product_id":"camembert-starter-culture-penicillium-candidum-thermophilic-lactic-ferments-with-low-post-acidification-dose-for-10-l-milk","title":"Camembert Starter Culture \u0026 Penicillium Candidum | Thermophilic Lactic Ferments with Low Post‑Acidification | Dose for 10 L Milk","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eProfessional Camembert Culture Blend — Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis (cremoris \u0026amp; lactis) and Penicillium candidum for authentic soft‑ripened cheese.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eLow Post‑Acidification Formula — Defined strains of thermophilic lactic acid cultures designed to minimise post‑acidification, ensuring a creamy texture and balanced flavour during maturation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eDose for 10 Litres of Milk — Each sachet is calibrated for 10 L, ideal for home cheesemakers, small producers and artisan batches.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eProfessional Use Instructions Included — Dissolve the full sachet in milk at 38–42°C, allow 30 minutes for culture development, maintain 38–40°C for consistent results.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eAfter activation, proceed with rennet addition and follow your usual Camembert cheesemaking steps (cutting, moulding, draining, salting, and ripening).\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"Default Title","offer_id":57534430380376,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/camembert1.jpg?v=1781802451"},{"product_id":"kefir-starter-culture-mesophilic-thermophilic-blend-with-yeasty-aroma-co-formation-debaryomyces-lactococcus-leuconostoc-streptococcus","title":"Kefir Starter Culture | Mesophilic \u0026 Thermophilic Blend with Yeasty Aroma \u0026 CO₂ Formation | Debaryomyces, Lactococcus, Leuconostoc, Streptococcus","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eFreeze‑Dried Kefir Culture — Long‑lasting, stable and easy to store; reactivates instantly in milk for consistent fermentation results.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eEasy to Use with 1 L\/3L of milk — Dissolve in milk at 28–30°C, mix for 10–15 minutes; incubation temperature depends on application.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eDefined Culture Composition — Includes Debaryomyces hansenii, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis, Leuconostoc and Streptococcus thermophilus.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eProfessional Multi‑Strain Blend — Mesophilic aromatic kefir cultures combined with thermophilic strains for authentic texture, mild acidity and natural carbonation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eProduces Texture, Aroma \u0026amp; CO₂ — Designed to create the characteristic kefir body, light yeasty notes and gentle effervescence.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"For 1 L","offer_id":57534440931672,"sku":null,"price":4.99,"currency_code":"GBP","in_stock":true},{"title":"For 3 L","offer_id":57534440964440,"sku":null,"price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/KEFIR3L.jpg?v=1781802675"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/collections\/Copilot_20260618_183804.png?v=1781805288","url":"https:\/\/cheesemakinging.com\/collections\/cheese-cultures.oembed","provider":"Cheese Making Ingredients","version":"1.0","type":"link"}