Type A starter is a 'mesophilic'  (medium temperature starter) that is an acid producer. For those technically minded people, the exact name of the bacteria are: lactococcus lactis, subspecies lactis and lactococcus lactis subspecies cremoris.

Type A starter is added to milk to make Cheddar, Fetta, Cottage Cheese, Normandy-style Camembert, quarg, cream cheese, Cheshire cheese, sour cream, white wensleydale, caerphilly, and more recipes, all of which are in our Home Cheesemaking book, by Neil and Carole Willman

Each pack contains enough culture to use with 250L of milk, and make between 20-30kg of cheese!

All starters are Direct Vat Set (DVS) and need to be stored in the freezer. Starter culture will be active for at least 12 months if kept in the freezer at or below -18 degrees Celcius