Cultures for the professional and the home cheese maker. Both acid cultures and maturing bacteria, molds and yeasts. The first step in cheese making is acidifying. Depending on the type of cheese, you choose a specific bacterial strain, or a combination of strains. We also have the molds, red bacteria and yeasts in our range. Freeze-dried, so easy to ship. Some cultures are for 200 or 500 liters straight away, so a precision scale may be helpful. We also offer you the 'SELECTION' range of Ch. Hansen, which was specially developed for the home cheese maker. Can't see the forest fthrough the trees anymore? Tell us what you want to make, and we'll be happy to help.