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.

Bioprox MTRA 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. MTRA 2, 3 or 4, 50 UAT/Units (A for aroma development): This culture is extremely fast in the acidifying capabilities and can brings flavor profile through through … Continued

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Buttery Flavor Culture
MA215 is used when a buttery flavor is wanted to add to your cheese.
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CHN-11 or CHN-19

CHN-11 or CHN-19 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 … Continued

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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

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Danisco Alp D

Alp D, a specialty alpine starter blend, isolated from traditional alpine cheeses, Alp D is a blend of mesophilic and thermophilic strains with medium-fast acid production. Slow citrate fermentation allows for buttery note development without sacrificing texture. The thermophile components … Continued

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Farmhouse Culture
The MA4001/4002 series adds a traditional farmhouse taste through the cheese.
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Feta, Chevre’ & Fromage Blanc Cheese Cultures

Feta, Chevre and Fromage Blanc cheese cultures specifically blended by Bioprox with proprietary French cultures. Bioprox: Lactococcus lactis subsp. lactis and Lactococcus lactis subsp cremoris: Bioprox M195, 50 Units:  Lactococcus lactis subsp.lactis and Lactococcus lactis subsp cremoris.  This pouch will … Continued

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Flora Danica by CHR Hansen

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). CHR Hansen Flora Danica, 50 Units:  Will … Continued

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Fresh Cream, Sour Cream, Blue Cheese & Soft Cheese Cultures
Probat 222 is a fast acidifying culture for the product of fresh cheese, fermented milk products and sour cream butter.
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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, (available in 20 units which treats 132 gallons of milk or 50 … Continued

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KAZU 1.000 for Gouda, Cheddar and Parmesan Style Cheeses
KAZU for the nutty taste to your cheese.
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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.
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