Mesophilic cultures (non-CO2 gas producing) are commonly used to make American style cheeses such as Cheddar, Colby, Jack Cheeses and Cottage Cheese. Mesophilic cultures (CO2 gas producing) are also used in Brie, Camembert, Blue Cheeses, Butter, Gouda, Havarti, Edam, Feta and Chevre cheeses. Mesophilic cultures will grow at 50-108° F (10 to 42° C), however, the bacteria prefer 77-86° F (25 to 30° C).

Mesophilic bacteria (a/k/a culture) are divided into two groups:

a) Lactic Acid Starter bacteria , including Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris). These are primarily for producing lactic acid; and,

b) An aroma producing bacteria which includes Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris. These are primarily to product CO2 gas and flavor. Not all cultures produce gas; therefore, we have identified each culture as gas or non-gas producing.

Culture manufacturers blend cultures. Each culture is different; therefore, identification of the strain for the particular cheese is important. We have identified the strains in the narrative for the cultures.

MTR1, 50 UA
Bioprox MTR 1, 2, 3 or 4 for Cheddar, Colby, Chester, Leicester, Edam, Gouda, Manchego

Bioprox offers a cultures with and with diacetylactis for the more buttery taste. MTR 1, 2, 3 and 4, rotation cultures: This culture will help develop flavor in young, medium and aged Cheddar, Colby, Chester, Leicester, Edam, Gouda and Manchego … Continued

$17.50$26.50Select options
CHR Hansen CHN-11 50 U
CHN-11

CHN-11 by CHR Hansen to make Continental, semi-hard, Gouda, Edam, Leerdam and Samsoe styles cheeses.  Composition: Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. lactis biovar diacetylactis. CHN-11 produces slightly less gas than CHN-22 or Flora Danica.  CHN-11 … Continued

$10.75Add to cart
CHR Hansen CHN-22 50 U
CHN-22

CHN-22 for use in making of soft cheese with slow acidification (Lactic cheese, Camembert, Blue Cheese), Cheese varieties with eyes (Gouda, Edam). Fermented milk products manufactured by separation method (Sour Cream, Fromage Frais, Fromage Blanc) CHN-22 produces slightly more gas than … Continued

$10.50Add to cart
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R-704 200 Units 002
CHR Hansen R 704

CHR Hansen R 704 is a traditional CHR Hansen cheese culture to make closed texture Cheddar, Feta or Cottage cheese.  R 704 adds a slightly sweet note to cheeses and especially Feta to tone down any bitter peptides from the … Continued

$32.50 $29.95Add to cart
MA4001 25DCU
Farmhouse Culture
The MA4001/4002 series adds a traditional farmhouse taste through the cheese.
$9.95$17.50Select options
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MTF1 50 UA on Blue
Feta, Chevre’ and Fromage Blanc Cheese Cultures

Feta cheese cultures specifically blended for white or feta style cheeses.  Select from cultures by Bioprox France, CHR Hansen or Danisco. Bioprox: Mesophilic only strains: Bioprox M195, 50 Units:  Lactococcus lactis subsp.lactis and Lactococcus lactis subsp cremoris.  This pouch will … Continued

$9.95$14.95Select options
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M 235 50 UA
Flora Danica

Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). Bioprox Aroma Prom M179, 20 UA … Continued

$10.35$30.50Select options
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Probat 222 500DCU
Fresh Cream, Sour Cream, Blue Cheese and Soft Cheese Cultures
Probat 222 is a fast acidifying culture for the product of fresh cheese, fermented milk products and sour cream butter.
$13.50$16.95Select options
MT 1001 50 UAT
Gouda, Edam & Manchego Cheese Culture

Gouda, Edam & Manchego Cheese Culture MT1001 by Bioprox France.  This culture will provide the traditional aroma, taste and texture of Gouda, Edam or Manchego style cheeses. MT1001, 20 or 50 Units (20 units treats 132; 50 units treats 330 … Continued

$9.95$17.50Select options
KAZU 50DCU
KAZU 1000 for Gouda, Cheddar and Parmesan Style Cheeses
KAZU for the nutty taste to your cheese.
$11.20Add to cart
LM57 20DCU
LM 57 for buttery flavor
LM 57 is used when a buttery flavor is wanted to add to your cheese.
$22.85Select options
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M195 50 UA Blue
MA Mesophilic for Cheddar, Jack, Feta, Cottage Cheese and White Cheese
Danisco MA non-gas producing cultures to make Cheddar, Brick, Jack and Cottage Cheese.  A general all around culture for semi-hard to hard cheeses.
$10.50$34.50Select options