Cultures for Cheese Curds

Continue making your homemade cheese once you have used up the ingredients in your kit.

Use both sachets of bacterial cultures together to make 10 x 500g cheeses.*
Including:
1 sachet of mesophilic bacterial cultures type II
1 sachet of mesophilic bacterial cultures type III

These bacterial cultures are developed and produced locally in Quebec by a specialized laboratory.
We chose these bacterial cultures specifically for our cheese curd recipe because they produce a succulent, squeaky result.