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Everything we track, in one place. Prices checked October 23, 2026 — confirm at the retailer, they move.
Cultures & moulds
Mesophilic Starter Culture (5-Pack)
New England Cheesemaking · 5 single-use packets · 1 packet per batch, up to 2 gallons
Buy at New England Cheesemaking
Full guide & dosage →Choozit MA 11 Mesophilic Culture
Danisco Choozit (IFF) · 50 DCU foil pack · inoculates large batches — home makers split it into 6–12 gallon batches
Buy at New England Cheesemaking
Full guide & dosage →Choozit MM 100 Mesophilic Culture
Danisco Choozit (IFF) · Foil pack as listed at retailer
Buy at New England Cheesemaking
Full guide & dosage →Flora Danica Mesophilic Culture
Chr. Hansen · Pack as listed at retailer (pack sizes vary by retailer — check the listing)
Buy at New England Cheesemaking
Full guide & dosage →Aroma B Mesophilic Culture
Biena · 1 Dose $9.95 · 10 Dose $41.95
Buy at New England Cheesemaking
Full guide & dosage →Choozit MA 4002 Meso-Thermo Blend
Danisco Choozit (IFF) · Pack as listed at retailer
Buy at New England Cheesemaking
Full guide & dosage →Thermophilic Starter Culture (5-Pack)
New England Cheesemaking · 5 single-use packets · 1 packet sets up to 2 gallons
Buy at New England Cheesemaking
Full guide & dosage →Choozit TA 61 Thermophilic Culture
Danisco Choozit (IFF) · Foil pack as listed at retailer
Buy at New England Cheesemaking
Full guide & dosage →Choozit LH 100 Thermophilic Adjunct
Danisco Choozit (IFF) · Pack as listed at retailer
Buy at New England Cheesemaking
Full guide & dosage →Mesophilic Direct-Set Starter Culture
Cultures for Health · 4 packets + 2 rennet tablets included
Thermophilic Direct-Set Starter Culture
Cultures for Health · 4 packets + 2 rennet tablets included
Yogurt Starter Cultures — Sweet, Creamy & Bulgarian
New England Cheesemaking · Single-style packs from $7.95 · Sample pack $17.95
Buy at New England Cheesemaking
Full guide & dosage →Penicillium candidum SAM3 — White Mould Culture
Danisco Choozit (IFF) · 2 Dose $9.95 · 10 Dose $15.95
Buy at New England Cheesemaking
Full guide & dosage →Penicillium candidum NEIGE — White Mould Culture
Danisco Choozit (IFF) · 2 Dose $8.95 · 10 Dose $13.95
Buy at New England Cheesemaking
Full guide & dosage →Geotrichum candidum — Rind Culture
Choozit / LyoPro options · LyoPro GC from $9.95 · Choozit GEO 17 $23.95 at retailer
Buy at New England Cheesemaking
Full guide & dosage →Penicillium roqueforti — Blue Mould Culture
LyoPro / Danisco options · LyoPro PR 10 CXU $9.95 / 50 CXU $17.95 · Danisco PV large pack $51.95, PA $44.95, PS $43.95
Buy at New England Cheesemaking
Full guide & dosage →Brevibacterium linens SR3 — Washed-Rind Culture
Danisco Choozit (IFF) · 2 Dose $8.95 · 10 Dose $18.95 · LR large pack $20.95
Buy at New England Cheesemaking
Full guide & dosage →Propionic Shermanii — Swiss Eye Culture
New England Cheesemaking · Pack as listed at retailer
Buy at New England Cheesemaking
Full guide & dosage →Lipase Powder — Mild (Calf) & Sharp (Lamb)
New England Cheesemaking · Mild (calf) $12.95 · Sharp (lamb) $12.95
Buy at New England Cheesemaking
Full guide & dosage →Biena Thermo B Thermophilic Culture
Biena · 1 Dose $9.95 · 10 Dose $49.95
Buy at New England Cheesemaking
Full guide & dosage →Starter kits
30 Minute Mozzarella & Ricotta Kit
Dairy thermometer, 1 yd butter muslin, 3 oz citric acid, 5 vegetable rennet tablets, 3 oz cheese salt, recipe booklet. Up to twenty 1-lb batches per retailer.
Deluxe Mozzarella & Ricotta Set
The 30-minute kit plus a slotted ladle and lipase powder for Italian flavour. List $55.85 at retailer on check date.
Ricki's Basic Cheese Making Kit
Entry kit for basic hard and soft cheeses. Check the retailer listing for the current contents list.
Goat Cheese Kit
Goat-cheese focused kit for chèvre and feta-style makes. Check the retailer listing for current contents.
Mozzarella & Ricotta Cheese Making Kit
Thermometer, 1 yd butter muslin, 4 oz citric acid, 5 vegetable rennet tablets, 8 oz cheese salt, instruction and recipe booklet.
Fromaggio Smart Cheese Maker
App-controlled automated cheesemaker: mozzarella in about 2 hours per maker; soft, semi-soft and semi-hard styles, hard with the optional press ($129). Bundle with all ingredients $649.
Goat Cheese Making Kit (CFH)
Mesophilic direct-set culture, 1/2 oz liquid vegetable rennet, calcium chloride, cheese salt, thermometer, butter muslin, instructions and recipe card. Makes goat cheese, chèvre and feta per retailer. Sale price on check date; list $33.99.
Presses, meters & caves
Dutch Style Cheese Press
Lever-style Dutch press — the entry point to serious pressing for cheddar and gouda.
Cheese Press (Flagship)
The retailer's flagship press; third-party reviews note a stainless mold for roughly 2–4 lb cheeses (2–4 gallons of milk). Verify current specs on the retailer page.
Dutch Press with Whey Drainage Tray
Wisconsin hardwood (maple/ash) Dutch press with drainage tray. Dual version $324.97 on the maker's comparison page.
Hard Cheese Molds — Small & Large
Small hard-cheese mold $24.95, large $39.95; basic kit mold $6.95 and followers from $4.95 at the same retailer.
Curd Knife 14-inch & Curd Scoop
A 14-inch curd knife ($14.95) cuts clean curd cubes; a stainless curd scoop is the same price. Clean cuts = better whey release.
Milwaukee MW102 PRO+ pH Meter
±0.02 pH with automatic temperature compensation — the meter home cheesemakers graduate to for milk and whey pH.
Milwaukee MW102-FOOD PRO+ pH Meter
The spear-electrode food version: measure pH directly in curd and finished cheese. The buy-once option for serious makers.
Ivation 12-Bottle Wine Cooler (DIY Cheese Cave)
46–64°F range covers the 50–55°F cheese-ageing band. A wine fridge is a cave shell, not a cave: add a water tray and hygrometer, because wine fridges run too dry for cheese.
Ivation 34-Bottle Compressor Wine Fridge (DIY Cheese Cave)
41–64°F compressor fridge with lock — holds temperature in a warm garage where thermoelectric models struggle. Removable shelves fit wheels and ripening boxes.
Apera PH60S Spear pH Tester Kit
Swiss spear electrode that reads pH directly in curd and finished cheese — the manufacturer's own page lists cheese first. ±0.01 pH, IP67, replaceable probe, buffers and case included. The cheese-specific pick between the two Milwaukee meters.
Rennet & supplies
Liquid Animal Rennet
Calf rennet, the traditional choice — retailer guidance calls it the best choice for longer-aged cheese. Dilute in cool, non-chlorinated water and add promptly. Typical single-strength dose: 1/4 tsp per gallon.
Organic Liquid Vegetable Rennet
Microbial rennet from Mucor miehei — the vegetarian default. Reliable for fresh and shorter-aged cheeses; retailer guidance warns it can add a slight bitterness in cheeses aged past about 6 months.
Vegetable Rennet Tablets
Shelf-stable tablets — about a year at room temperature, 5+ years frozen per retailer kit guidance. Important: tablet strength differs by brand (one brand's half-tablet sets 2 gallons, another's full tablet sets 1) — always dose by your brand's packet.
Calcium Chloride
Restores the calcium balance that pasteurization and homogenization disturb, for a firmer curd set with store-bought milk. Typical dose: 1/4 tsp per gallon, diluted in 1/4 cup water. Skip it for mozzarella — it can prevent stretching.
Cheese Salt
Non-iodized flake salt made for cheese. Iodine in table salt can inhibit your cultures — this is the salt to salt a wheel with.
Cheese Colouring (Annatto)
Annatto colour for the classic orange of cheddar, Colby and Red Leicester styles. A few drops in the milk, before the culture works.
Citric Acid
For direct-acid mozzarella and ricotta — the 30-minute method with no culture at all. A different path from cultured mozzarella; both are in our mozzarella guide.
The Culture Letter
One practical email a month: the culture of the season, a make worth trying, dose and storage reminders, and price checks on the packs we track. No spam, unsubscribe anytime.