That's the main problem i face - all culture is in one and lonely sample divided by several portions and frozen. Somewhen earlier the culture was contaminated somehow and now, though i use pasteurized milk each time i need more culture, it is already contaminated. Pasha, I know there are microbiology labs that could separate pure culture from the mix, is that right? I don't want to loose my culture because of the very good taste and smell of the cheese it gives. And you understand, of course, that the cheese i make with my own culture is unique.