06/04/2026
🧀 Fresh Cheese Cultures Just Arrived! 🧀
There’s a quiet little revival happening across the country right now: people are rediscovering the art of making cheese at home.
Whether it’s a simple chèvre, a creamy fromage blanc, cultured butter, mozzarella, feta, or a farmhouse cheddar, more folks are learning that some of the best food traditions don’t come from a factory—they come from a kitchen, a milk pail, and a little patience.
We just received a fresh shipment of cheesemaking cultures, including:
🧀 Aromatic B – Perfect for fresh cheeses and soft-ripened styles with a little extra flavor development.
🧀 MA11 Mesophilic Culture – A versatile culture for fresh cheeses, cream cheese, chèvre-style cheeses, and many traditional farmhouse cheeses.
🧀 TA61 Thermophilic Culture – Used for higher-temperature cheeses like mozzarella, parmesan-style cheeses, Swiss-style cheeses, and other aged varieties.
🧀 Fromage Blanc Culture – Makes a rich, mild, spreadable fresh cheese that’s one of the easiest and most rewarding cheeses to make at home.
🧀 Flora Danica – Wonderful for cultured butter, crème fraîche, sour cream, soft cheeses, and other European-style cultured dairy products.
If you’re one of our herdshare members, your raw milk can be a fantastic starting point for home cheesemaking projects.
Not a herdshare member? No problem. These cultures also work beautifully with Catherine Creek’s A2/A2 milk, available right here at the market.
There’s something magical about turning milk into cheese. It’s one of humanity’s oldest food traditions, and it’s surprisingly approachable for beginners. If you’ve ever thought about trying it, this might be the perfect time.
Stop by the market when Angie is in, ask questions, and let’s keep these old skills alive together. ❤️
