If you make cheese and love the aroma of botanicals then Flora Danica is the starter culture for you. It’s aptly named after Denmark’s comprehensive atlas of botany from the Age of Enlightenment. It is probably one of the world’s best combinations of bacteria for the making of a long list of cheeses including, Gouda, Edam, Raclette, Tilsiter, Brie, Camembert, Talegio, Gorgonzola, Roquefort, Stilton, Limburger, fresh cheeses and Feta.
The particular mixture of four bacteria, L.cremoris, L. lactis, L. diacetylactis and Leuconostic is the secret that provides the rich, satisfying buttery flavours of these cheeses. It’s a mesophilic culture, loving the medium temperatures, and is added directly to the milk. It does produce a small amount of carbon dioxide gas giving the cheese a lighter texture.
Finest Kind is giving away two Italian type Ricotta moulds to every customer who buys Flora Danica from us ( while stocks last). It makes sense too. Once you have made your delicious cheese, you can make equally delicious ricotta with some of the botanical’s aroma from the Flora Danica still lingering.