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Culture Cupboard

Feta Gouda Cheddar Starter Culture

5x sachets
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Our Price:NZ$11.90
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Product Specialties
Child Friendly
GMP Manufactured
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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Culture Cupboard Feta Gouda Cheddar Starter Culture includes a blend of mesophilic lactic bacteria selected for the production of pressed semi-hard cheeses such as cheddar, gouda, edam, feta, and low-temperature cheeses requiring a smooth, consistent paste. Each pack contains 5x sachets that culture 8 litres of milk. This yields a finished cheese of approximately 1 kilogram. 

Culture Cupboard cheesemaking starters 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 these semi-hard cheeses at home, a large pan that will hold 6-10 litres of milk, a thermometerrennet, cheese press, and cotton cheesecloth are useful equipment items. 

A cool place to mature cheddar and Gouda for 1-2 months, such as a cooler bin or wine fridge is also useful. 
  • Store in freezer.
  1. Heat up to 8 litres of dairy milk to the temperature specified.
  2. Add a sachet of starter culture according to the recipe.
  • Temperatures and times will vary by cheese type.
  • Follow the recipe for the type of cheese you wish to make.
  • Feta is a fast and easy cheese that can be made in an afternoon and eaten the following day.
  • Cheddar and Gouda are for advanced cheese makers, they take more milk and are more involved to make and you will need a cheese press.
GMO-free Maltodextrin
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. Lactis
  • Enough to set 5x 8 litre batches of cheese
  • Mesophilic low gas producing starter
  • Suitable for making semi-hard pressed cheeses
  • Rounded flavour that sharpens with aging
  • Made in NZ 
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