Skip to content
  • Home
  • About ASCA
  • Happenings
    • Cheese Events
    • Cheese News
  • Membership
    • Meet our Members
    • Join ASCA
  • Resources
    • Buy Cultures
    • Library
      • Online magazine Profession Fromager
      • Downloads
    • Technical Forum
  • Contact Us
Log in
    Australian Specialist Cheesemakers' Association
    • Home
    • About ASCA
    • Happenings
      • Cheese Events
      • Cheese News
    • Membership
      • Meet our Members
      • Join ASCA
    • Resources
      • Buy Cultures
      • Library
        • Online magazine Profession Fromager
        • Downloads
      • Technical Forum
    • Contact Us
    Log in Cart

    Item added to your cart

    Culture Categories

    • Aroma cultures

      Aroma cultures

    • Geotrichum candidum

      Geotrichum candidum

    • Maturation cultures

      Maturation cultures

    • Meso/thermo mix

      Meso/thermo mix

    • Mesophile heterofermentative

      Mesophile heterofermentative

    • Mesophile homofermentative

      Mesophile homofermentative

    • NSLAB

      NSLAB

    • Penicillium candidum

      Penicillium candidum

    • Propionic bacteria

      Propionic bacteria

    • Thermophiles & Yoghurt Cultures

      Yoghurt cultures 

      Thermophiles & Yoghurt Cultures

    Quick links

    • Cheese Events
    • Cheese News
    • Contact Us
    • Search

    Info

    • About ASCA
    • Library
    • Join ASCA

    ASCA

    ASCA (Australian Specialist Cheesemakers' Association (ABN 14789353593)) represents the Australian specialist and artisan cheese industry.

    Subscribe to our emails

      © 2023, Australian Specialist Cheesemakers' Association Powered by Shopify
      • Choosing a selection results in a full page refresh.
      • Opens in a new window.