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  • Good Ingredients Approved
Mindful Brand

Culture Cupboard

Blue Cheese Starter Culture

5x sachets
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RRP:NZ$11.99
Our Price:NZ$11.90
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Product Specialties
Good Ingredients Approved
Synthetic Preservative Free
Palm Oil Free
GMO Free
Artificial Sweetener Free
Artificial Flavour Free
Artificial Colour Free
Alcohol Free
Soy Free
Low Sodium
Egg Free
Recyclable Packaging
New Zealand Manufactured
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Highlights
Mindful Brands
Mindful Brand Culture Cupboard is a Mindful Brand. They’re committed to meaningful change that looks after our people and planet. Learn more
Culture Cupboard Blue Cheese Starter Culture is perfect for homemade Stilton, Gorgonzola and Roqueforti style blue cheese recipes. Culture Cupboard Blue Cheese Starter Culture contains 5x sachets, each sachet cultures 10 litres of milk with expertly blended cultures and molds for a traditional cheese.

Culture Cupboard cheesemaking starter kits are made in New Zealand in small batches for maximum freshness. Because they're made fresh, each pack has a long shelf life of 8-12 months.

When making blue cheeses at home, a large pan that will hold 8-10 litres of milk, a thermometerrennet and cotton cheesecloth are useful equipment items. A cool place to mature the cheeses for a month, such as a cooler bin or wine fridge is useful. 
  • Store in freezer after purchase.
To Use: Heat up to 10 litres of dairy milk to the temperature specified and add a sachet of starter culture and culture according to the recipe.

  • Temperatures and times will vary by cheese type.
  • Blue cheeses are for advanced cheesemakers.
  • Allow 1 – 2 days to make and then a month to mature.
  • During the first two weeks, the cheeses have to be tended closely, and they need a cave-like environment that is cool and damp.
  • You can achieve this at home with a chilly bin or wine fridge.
  • Blue cheese making is a fun project for serious foodies with time to invest.
  • Recommend a good recipe book.
GMO free maltodextrin
Lactococcus lactis subsp. cremoris
Leuconostoc
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis
Penicillium roqueforti
  • Enough to set 5 x 10 litre batches of cheese
  • All in one blend of cultures & blue moulds
  • Suitable for making all blue vein cheeses
  • Pungent strong flavour
  • Made in NZ
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