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Cheesemaking Ingredients

The bacterial cultures used in cheesemaking are commonly called starters. This term probably stems from the fact that almost every cheesemaking recipe starts with the addition of a lactic acid producing bacteria to the milk.

There are two primary types of cultures used in cheese production. These are commonly called Mesophilic and Thermophilic yet these terms describe attributes of the actual bacteria used - not the actual cultures. As they pertain to cheese, the word Mesophilic generically refers to any lactose loving organisms which thrive at moderate temperatures in the 77° to 86°F range. Thermophilic organisms generally prefer temperatures in the 95°F to 105°F range. This distinction is important to the cheesemaker when assessing the requirements of a recipe or selecting a starter for a particular style of cheese.

In the table to the right, select the category of ingredients for individual products.  Primary, secondary, and specialtly cultures. Also rennet and additives such as calcium chloride, cheese salt and color.