FREE US SHIPPING OVER $49.99FREE COOKBOOK AT $69.99
Make cheddar, Colby, Monterey Jack, feta, chevre, and more with one versatile starter. Four direct-set packets, with separate rennet tablets included.
$19.99
4 packets of direct-set mesophilic starter culture, 2 vegetable rennet tablets, and instructions.
Use a fresh dose of starter for each batch. This is a direct-set culture, not a reusable heirloom starter.
Keep the starter in the refrigerator or freezer and use by the date on the bag.
You supply milk (not UHT/ultra-pasteurized) and the tools and ingredients for your chosen recipe. Cheddar needs a non-reactive pot, thermometer, spoon, curd knife, muslin, colander, cheese press, and a suitable aging space. Rennet is added separately; the tablets are included in the bag.
Starter culture: sucrose, maltodextrins, lactic bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris).
Manufactured in a facility that processes products containing soy and dairy. Preparation requires milk.
If your culture isn’t working within 60 days of purchase, contact our fermenters for troubleshooting and replacement support under the culture guarantee. See returns and replacements for terms and eligibility.
A look at the Cheddar process, from milk to pressed cheese.
Official Cultures for Health guide illustrations—not customer-submitted photos.
FOOD SAFETY MATTERS
Milk kefir testing example; not a test of this culture.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
FROM MILK TO SOMETHING YOU MADE.
One versatile culture. Choose a cheese, then follow its complete recipe.
Choose your recipe and gather its ingredients and tools. For the Cheddar guide, warm 1 gallon of non-UHT milk to 85°F and add 1 packet of culture as directed.
Add rennet separately, then allow a firm curd to form. Cut, cook, drain, and press as your chosen recipe directs. Temperatures, rennet amounts, and timing vary by cheese.
Follow the recipe’s finishing and storage steps. The Cheddar guide calls for air-drying, waxing, and aging at 55–60°F for at least 60 days—not an overnight cheese.
YOUR CULTURE. YOUR CHEESE.
Three recipes that use direct-set mesophilic culture. Extra supplies and aging needs vary.
A LITTLE REASSURANCE GOES A LONG WAY.
If your culture is not working within 60 days of purchase, contact us for troubleshooting and replacement support under our guarantee. See our policy for return conditions.
See our guarantee →Mesophilic Starter$19.99
BEFORE YOU START
Four packets of direct-set starter, two vegetable rennet tablets, and instructions. Culture and rennet doses depend on the recipe.
No. Direct-set culture is for one-time use. Use a fresh dose for a new batch; it is not a perpetually reusable heirloom culture.
Yes. Unlike the Cream Cheese starter, this culture does not list rennet in its starter ingredients. Separate vegetable rennet tablets are included. Follow your recipe for the correct dose.
Use the milk specified in your chosen recipe. Do not use UHT or ultra-pasteurized milk. The Cheddar guide starts with 1 gallon of milk.
Timing varies by recipe. The Cheddar guide includes pressing, 2–3 days of air-drying, then at least 60 days of aging at 55–60°F. Read the complete recipe before starting.
Keep it in the refrigerator or freezer until use, and use by the date on the bag.
Our fermenters can help with troubleshooting. See the culture guarantee and returns terms above for support and eligibility.
