This Fromagina Culture was developed by Bob and Ricki Carroll and is a cross between Mascarpone and Fromage Blanc, and will give you a rich, creamy spread that's great by itself or when used for cooking. It's also a great option for those just getting into cheesemaking too since it's so easy to start with. The culture is made of lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, and microbial coagulant enzyme.
* Store safely for up to 2 years by freezing upon arrival.