What’s Up With Cheese Cultures?

So many cheese cultures, and yet, so little time to explore them all! When I first started diving into the fascinating world of cheese, I found myself feeling completely overwhelmed by the sheer variety of options available. I think I almost shed a tear or two in my confusion. It was all so perplexing and seemed incredibly out of reach for someone just starting out on this cheesy adventure. It's the number one reason (at least for me personally) of why it took such a ridiculously long time to finally start cheesing.

First and foremost, the names of probiotic cultures can be overwhelmingly confusing, often coming with a jumble of numbers and letters that just don’t make any sense to my mind, leaving me scratching my head. It’s a little bit of a puzzle, isn't it? I know I am definitely not alone in feeling this way; many others share this perplexing experience with me, adding to the challenge of understanding cheese.

The amount of culture was also quite frustrating, to say the least. Most of those options seemed to be suited for preparing huge quantities of milk. I mean, seriously, who’s fermenting 20 gallons of cheese at a time? Definitely not me. That's just not practical for the average home cook!

It really shouldn’t be this hard, should it? There’s got to be a way to simplify the often tedious process of selection between the various cheese cultures available. It feels like there should be a straightforward method to make choosing easy. We are trying to making the journey into the world of cheese as easy and enjoyable as possible for the absolute beginner. From carefully selecting the best cultures to creating smaller, more manageable batches that fit perfectly into your lifestyle. You CAN make delicious cheese right at home, and it doesn’t have to be hard or complicated at all.