Danisco vs Biena vs Saccico Clerici

[rkampa]

Newbie here so be patient.  As far as I can tell there are 3 companies that make starter culture.  Is here any differences in the three companies.  I am sure all 3 make starters for the same cheeses but call them different names.  Looking at making my first cheese (gouda) in a couple of weeks.  Still building my cheese press.  Any information would be helpful.  Thanks in advance.

[rkampa]

Ok - started reading a few other threads - I've got a lot to learn.

[awakephd]

There are likely some differences in how the cultures are formulated - particularly if it is a blend, the proportions may be different. But I would say you could use any of them with good results. I mostly use Danisco, just because that is what I can most easily get; the main exception is Flora Danica (by Hansen? I think), which I use fairly often.

A highly recommended resource: Giancalis Caldwell, Mastering Artisan Cheesemaking - tons of helpful information, including the various types of bacteria and yeasts and such, and which are contained in various brands.

[GortKlaatu]

I believe one of the absolute best investments you can ever make to your cheesemaking journey is to buy, use, study, use, read, study, and use Giancalis' book, like Andy said.

[Aymerick]

There are likely some differences in how the cultures are formulated - particularly if it is a blend, the proportions may be different. But I would say you could use any of them with good results. I mostly use Danisco, just because that is what I can most easily get; the main exception is Flora Danica (by Hansen? I think), which I use fairly often.

A highly recommended resource: Giancalis Caldwell, Mastering Artisan Cheesemaking - tons of helpful information, including the various types of bacteria and yeasts and such, and which are contained in various brands.

How can we find the strains of this ?Giancalis Caldwell

[awakephd]

Giancalis Caldwell is not a type of culture, but rather the name of an author. She wrote the book, Mastering Artisan Cheesemaking - this is what I was (and am) recommending. I ordered my copy through Amazon several years ago; it looks like it is still available there (and also in Kindle format). If Amazon is not accessible to you, you would need to try other book sellers to see if they can get it for you.