Cheese Cultures, Organized the Way Makers Think

Two starter families do almost all the acid-making. Everything else is an adjunct: the mould, enzyme or bacteria that turns a plain cheese into a specific one.

Mesophilic starters — the moderate-temperature family

For cheeses that never exceed about 102°F: cheddar, gouda, feta, chèvre, and the base under most mould-ripened cheese.

Thermophilic starters — the high-temperature family

For cooked-curd and stretched cheeses: mozzarella, parmesan, provolone, Swiss — plus yogurt cultures.

Moulds & adjuncts — where specific cheeses come from

Adjuncts never work alone. Pair them with the right starter from the lists above — the Culture Finder shows the pairs.