Skip to content
    • Accessories
      • Tools
      • Plastic Tools
      • Stainless Steel Tools
      • Wash Rind Brush Tools
      • Miscellaneous
      • Cheese & Butter Wrap Paper & Labels
      • Cheesecloth & Bandage Netting
      • Cheese Drainage Bags
      • Cheese Making Accessories
      • Cheesemaking Kits
      • DVDs & Books
      • Equipment Hobbyist
      • Butter
      • Cheese
      • Cream Seprators
      • Pasteurizers
      • Yoghurt
      • Commercial
      • Bulk Tank from Nieros
      • Cheese Vats
      • Cream Separators
      • Hybrid Vats
      • Pasteurizers
      • Press Mechanical
      • Presses Pneumatic
    • Measuring Instruments
      • Acid Meter & Refills
      • Acid Meter
      • Acid Meter Chemical Refills
      • pH Meter & Refills
      • pH Meter
      • pH Meter Refills
      • pH Paper strips
      • pH Paper strips
      • Brine Meter
      • Brine Meter
      • Pyschrometer
      • Pyschrometer
      • Thermometer
      • Stainless Steel
      • Glass
    • Moulds
      • Moulds
      • Dutch Kadova Moulds
      • French Cheese Moulds
      • Italian Cheese Moulds
      • Multi-Moulds & Block Moulds
    • Rennet & Ingredients
      • Rennet
      • Microbial
      • Calf
      • Kid
      • Lamb
      • Ingredients
      • Annato Cheese Colourant
      • Calcium Chloride
      • Cheese Salt
      • Citric Acid
      • Edible Ash
      • Herb & Spice Blends
      • Lipase
      • Liquid Smoke
      • Mould Inhibitor
      • Sodium Nitrate
    • Starters & Cultures
      • Lactic Starters
      • Lactic Starters from Biena
      • Lactic Starters from Danisco
      • Lactic Starters from Sacco Clerici
      • Yoghurt and Kefir Cultures
      • Ripening Cultures
      • Ripening Cultures From Biena
      • Ripening Cultures From Danisco
    • Wax & Coating
      • Cheese Coating
      • Cheese Coating from CSK (Holland)
      • Cheese Wax
      • Paramelt “Specerit” Cheese Wax from Holland
Call toll free at : 1-888-816-0903
Log in Cart
Glengarry Cheesemaking
  • Accessories
    • Tools
      • Plastic Tools
      • Stainless Steel Tools
      • Wash Rind Brush Tools
    • Miscellaneous
      • Cheese & Butter Wrap Paper & Labels
      • Cheesecloth & Bandage Netting
      • Cheese Drainage Bags
      • Cheese Making Accessories
      • Cheesemaking Kits
      • DVDs & Books
    • Equipment Hobbyist
      • Butter
      • Cheese
      • Cream Seprators
      • Pasteurizers
      • Yoghurt
    • Commercial
      • Bulk Tank from Nieros
      • Cheese Vats
      • Cream Separators
      • Hybrid Vats
      • Pasteurizers
      • Press Mechanical
      • Presses Pneumatic
  • Measuring Instruments
    • Acid Meter & Refills
      • Acid Meter
      • Acid Meter Chemical Refills
    • pH Meter & Refills
      • pH Meter
      • pH Meter Refills
    • pH Paper strips
      • pH Paper strips
    • Brine Meter
      • Brine Meter
    • Pyschrometer
      • Pyschrometer
    • Thermometer
      • Stainless Steel
      • Glass
  • Moulds
    • Moulds
      • Dutch Kadova Moulds
      • French Cheese Moulds
      • Italian Cheese Moulds
      • Multi-Moulds & Block Moulds
  • Rennet & Ingredients
    • Rennet
      • Microbial
      • Calf
      • Kid
      • Lamb
    • Ingredients
      • Annato Cheese Colourant
      • Calcium Chloride
      • Cheese Salt
      • Citric Acid
      • Edible Ash
      • Herb & Spice Blends
      • Lipase
      • Liquid Smoke
      • Mould Inhibitor
      • Sodium Nitrate
  • Starters & Cultures
    • Lactic Starters
      • Lactic Starters from Biena
      • Lactic Starters from Danisco
      • Lactic Starters from Sacco Clerici
      • Yoghurt and Kefir Cultures
    • Ripening Cultures
      • Ripening Cultures From Biena
      • Ripening Cultures From Danisco
  • Wax & Coating
    • Cheese Coating
      • Cheese Coating from CSK (Holland)
    • Cheese Wax
      • Paramelt “Specerit” Cheese Wax from Holland

Accessories

45 products
Coarse Mesh Mat - Piece 10" x 10"
Coarse Mesh Mat - Piece 10" x 10"
Regular price $3.50
Coarse Mesh Mat - Square Meter
Coarse Mesh Mat - Square Meter
Regular price $18.00
The Cheesemaker's Manual by M. Morris
The Cheesemaker's Manual by M. Morris
Regular price $39.95
Stainless Steel Cheese Ladle
Stainless Steel Cheese Ladle
Regular price $11.95
Fine Mesh Mat - Square Meter
Fine Mesh Mat - Square Meter
Regular price $18.00
K500 Enzymatic Cleaner 1kg
K500 Enzymatic Cleaner 1kg
Regular price $12.95
Small Plastic Brush
Small Plastic Brush
Regular price $2.00
Cutting Blade
Cutting Blade
Regular price $19.99
Stainless Steel Whisk
Stainless Steel Whisk
Regular price $19.95
Home Cheesemaking DVD with M. Morris
Home Cheesemaking DVD with M. Morris
Regular price $39.95
Cheese Ripening Rack - Tall Legs
Cheese Ripening Rack - Tall Legs
Regular price $49.99
Stainless Steel Cheese Trier
Stainless Steel Cheese Trier
Regular price $79.95
K500 Enzymatic Cleaner 500g
K500 Enzymatic Cleaner 500g
Regular price $9.99
Plastic Hand Brush
Plastic Hand Brush
Regular price $18.50
Stainless Steel Butter Mould (1 lb)
Stainless Steel Butter Mould (1 lb)
Regular price $56.50
Blue Cheese Puncher
Blue Cheese Puncher
Regular price $95.00
  • Previous
  • Page 1 of 3
  • Next

 

Recommendations for Home Cheesemakers

 

Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chèvre frais, St-Maure, Valençay,

Cultured butter ⇒ MESO AROMATIC B or SACCO MO30R

 

Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese ⇒ MESO TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036

 

Gouda, Edam, Havarti ⇒ MESO AROMATIC B or MA4001/4002 or KAZU or SACCO MO036

 

Mozzarella, Provolone, Parmesan ⇒ MESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D MA4001/2 + TA060

 

Romano ⇒  MESO TYPE II & THERMO TYPE C or SACCO MO036 & THERMO TYPE C

 

Emmenthaler, Gruyere, Swiss ⇒ THERMO TYPE C

 

Feta⇒ MT1

 

 

Lactic starters from Biena (Canada)

Products

Composition

Mesophilic II

LC

Meso Aromatic B

LL + LC + LD + LM

Thermophilic B

ST + LB

Thermophilic C

ST + LH

Foamy Kefir C

LL + LC + LD + LNC + LP + LR + SF

Yoghurt Type I

ST + LB

Yoghurt Type IV

ST + LB + LA

LC: Lactococcus lactis subsp cremoris

 LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus

LB: Lactobacillus delbrueckii subsp bulgaricus 
L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides

LA: Lactobacillus acidophilus

LR: Lactobacillus rhamnosus

LNC: Leuconostoc cremoris
LP: Lactobacillus plantarum

SF: Saccharomyces fragilis

Bulk starter inoculation rate*:

Small batches: ¼ tsp. /500 ml (16 oz)

Large batches: ½ tsp. /1 liter (32 oz)

*Bulk starter should be used at a 2.5% rate by volume of cheese milk

 

Direct set inoculation rate:

Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)


Ripening cultures from Biena (Canada)

Microorganisms

Characteristics

Propionic bacteria

Eye development for Swiss cheese type

1-2 g./100 L (25 G.)

Brevibacterium linens

Red Bacteria

For milk inoculation: 1D/10 000 L (250 G)

For rind treatment: 1D/ 2000 kg (4400 lbs) cheese


 

Mesophilic starters from Danisco Dupont (France)

Products

Composition

Acidification

Gas

Diacetyl

MA4001/4002

LL +LC +LD +ST

++

+

+

Kazu

LL +LC +LD +LH

++

+

+

MM100/101

BT01

LL + LC + LD

++

+

+

++

MA 011/ 014, MA 016/ 019

LL + LC

+++

-

-

MD 089

LD

+

++

+++

RA 022

RA 024/026

LL + LC +ST

++++

-

-

LM 057

LM

+

++++

+

MT1 (Feta)

LL + LC + ST + LB

++++

Feta B

LL + LC + ST + LB + L.Casei

++++

Probat 222

LL + LC + LD + LM

++

+++

+++

LC: Lactococcus lactis subsp cremoris

LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus

LB: Lactobacillus delbrueckii subsp bulgaricus

L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides 

LR: Lactobacillus rhamnosus

LBL: Lactobacillus delbrueckii ssp lactis

 

  


Direct set inoculation rate:

Small batches: ¼ tsp /12-15 litres (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 


Thermophilic starters from Danisco (France)

Products

Composition

Acidification

TA050,52,54

(Stabilized Cheese)

ST

+

TA060-61

(Hard Cheese)

ST

+++

HOLDBAC LC

LR ( raw milk gas reducer )

-

LH100

LH + LL

++

LB 340

LB

++

YO Mix 187

ST + LL

++

YO Mix 495

ST + LB

+++

MY800

ST + LL + LB

++

ABY-2C

ST + LB + LA + BL + LDB

++++

LL : Lactococcus lactis subsp lactis

LD : Lactococcus lactis subsp diacetylactis
LA : Lactobacillus acidophilus

LH : Lactobacillus helveticus

LB : Lactobacillus delbrueckii subsp bulgaricus

LDB : Lactobacillus delbrueckii subsp lactis

LR: Lactobacillus rhamnosus

ST: Streptococcus salivarius subsp thermophilus
BL: Bifidobacterium longum

 

BBL: Bifidobacterium lactis

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 

 

Ripening cultures from Danisco (France) 

Microorganisms

Characteristics

Available strains

Pesnicillium candidum

White mould

HP6, NEIGE, ABL

SAM3

Penicillium roqueforti

bright green (hyptonic)

light blue (hyptonic)

blue-green (lyophilised)

grey-green (lyophilised)

dark blue-green (lyophilised)

PRB6

PRB18

PS

PA

PJ

Verticillium lecanii

White, for Tome and mixed rind

Mycoderm

Cylindrocarpon sp.

White/Grey/Brown/Yellow

For Tome and mixed rind

Mycodore

Geotrichum candidum

Yeast-like form

Intermediate form

Mould-like form

Geo15

Geo13

Geo17

Yeasts

Aroma

Surface maturation

Maturation and colour

Surface Neutralization and Aroma

KL 71

DH

R2R

CUM

Corynebacteria

 

Morge ivory

Morge orange

Cream/White

LB (B. Linens)

SR3 (B. Linens)

MGE (A. Nicotianae)

Micrococci

Aroma, texture

MVA, MVS

Lactobacilli (texturing)

Accelerated ripening

LBC 80

Mixtures

Aroma & colour

PLA, ARN

NB: Dosage usually ranges from 10D/5000-10 000 L, however consult us for more precise applications.

 

 

Lactic starters from Sacco Clerici (Italy)

Products

Composition

Rate of Use

MO 030

LL + LC

0.5-10 UC/100L (26.4 gallons)

MO 030R

LL + LC + LD + LM

0.5-4 UC/100L (26.4 gallons)

MO 036

LC

0.5-10 UC/100L (26.4 gallons)

Y 082D

ST + LB

0.5-4 UC/100L (26.4 gallons)

MT 030 LV

(KEFIR)

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

MT 036 LX

(BUBBLY KEFIR)

LL + LD + KL + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

MT036 LV

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

M046

LL+LC+LD+Leuconostoc

1-4 UC/100L (26.4 gallons)

M062

LL+ST

0.5-2.5 UC/100L (26.4 gallons)

MT 092 FET

ST+LL+LD+LDB+ LH+Leuconostoc

0.8-3 UC/100L (26.4 gallons)

MT 096 FEN

ST+LL+LD+ LDB+ Leuconostoc

0.8-3 UC/100L (26.4 gallons)

Y 450 B

LB+ST

0.5-3 UC/100L (26.4 gallons)

Y450AB

LB +ST+LA+BL

0.5-3 UC/100L (26.4 gallons)

LC: Lactococcus lactis subsp cremoris

LL: Lactococcus lactis subsp lactis
LM: Leuconostoc mesenteroides subsp mesenteroides
LB: Lactobacillus delbrueckii subsp bulgaricus
ST: Streptococcus salivarius subsp thermophilus
LD: Lactococcus lactis subsp diacetylactis

SC : Saccharomyces cerevisiae

 Lbr : Lactobacillus brevis
KL: Kluiveromyces lactis

LH : Lactobacillus helveticus

LDB : Lactobacillus delbrueckii subsp lactis
BL : Bifidobacterium longum

 

LA : Lactobacillus acidophilus

Direct set inoculation rate:

Small batches: 1/16 tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Other culture blends from Sacco Clerici are available upon request and by special order.

  • Company Info
  • About us
  • Contact Us
  • Gift certificates
  • Customer Service
  • Culture Suggestions & Charts
  • Mould Dimension Charts
  • Floor Plan Design
  • Product Design
  • Workshops
  • Information
  • Privacy policy
  • Delivery policy
  • Return policy
  • My Account
  • Sign in
  • Create account
    Social Media
  • Facebook
  • Twitter
  • Instagram
© 2019, Glengarry Cheesemaking Powered by Shopify