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Mindful Brand

Culture Cupboard

Mozzarella Parmesan Starter Culture

5x sachets
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RRP:NZ$10.95
Our Price:NZ$10.40
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Product Specialties
Child Friendly
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
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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 Mozzarella Parmesan Starter Culture is a thermophilic cheese starter culture that includes a blend of lactic bacteria specially selected for the production of high-heat hard cheeses such as Parmesan, Grana Padano, Pecorino, Asiago. It is also useful for acidifying and adding flavour to mozzarella and pasta filata type cheeses.

Each pack contains 5x sachets that culture 10 litres of milk and yields five finished wheels of approximately 800 grams. 

Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness and because they're made fresh, each packet has a long shelf life of 8-12 months. When you receive them, store them in the freezer.

When making these cheeses at home, a large pan that will hold 6-10 litres of milk, a thermometer, cheese press, and cotton cheesecloth are useful equipment items.

While Mozzarella is ready immediately, Parmesan requires a cool place to mature for up to 6 months, such as a cooler bin or wine fridge. 
  1. Heat up to 10 litres of dairy milk to the temperature specified.
  2. Add a sachet of starter culture and 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.
  • Mozzarella is a difficult cheese to make authentically.
  • You can make fast mozzarella in a microwave which is fine for use on pizzas and recommended for beginners.
  • Parmesan is an advanced cheese and will require several months to mature in a cool and humid place like a wine fridge.


GMO-free maltodextrin
Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
  • Enough to set 5x 10 litre batches of cheese
  • Thermophilic high-temperature starter
  • Suitable for hard cheeses & pasta filata cheeses
  • Robust tangy flavour
  • Made in NZ 
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