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RA Series

RA series is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, feta, chevre. Due to the thermophilic strain in this blend, it is a rapid acid producer sometimes preferred over the MA series for the production of Cheddar and American-style cheeses. This culture is a popular choice for fresh "squeaky" curd production due to its salt sensitivity. Bacteriophage rotation available: RA 21, 22, 24, 26. Larger sizes of this product are available via Special Order (lead times and minimum purchase may apply; please contact Dairy Connection for details).

Please Note: This item has newly-designed packaging. There is no change in the product within.


Recommended for Cheddar and American type cheeses such as Colby, Monterey, fresh "squeaky" curds

Cheddar: 6.25-7.5 DCU per 100 liters milk (27-33 DCU per 1000 lbs. milk.). Other Semi-hard and soft cheeses: 5-6.25 DCU per 100 liters milk (22-28 DCU per 1000 lbs. milk).

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp.cremoris

Streptococcus thermophilus

Kosher Dairy, certificate available


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GEO 17