Mesophilic Cultures for Brie, Camembert, Havarti, Gouda, Butter, etc.


MM culture for the buttery, creamery taste to your cheese making process that calls for mesophilic culture.

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MM Series Cultures add a creamy, buttery taste to your cheese as a primary mesophilic culture.   MM is perfect for soft soft ripened, fresh cheeses, Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles.

Biena products:

  • Aroma B, 10 or 100 Grams:  Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris.


Bioprox France products:

  • M179 Active Ingredients (Compare to MM100 or MM101)  (M231, M229 or M235 are rotation cultures to M179; therefore, based upon stock these may be rotated):
    • Lactococcus lactis subsp. lactis
    • Lactococcus lactis subsp. lactis biovar diacetylactis
    • Leuconostoc mesenteroides subsp. cremoris

M179 is fast acidifying culture with medium gas production and is excellent for cheeses where the cheesemaker wants to pull forward the fresh flavor of their cheese.  Very good in fresh creams, fermented fresh creams, white and soft cheeses, continental and hard cheeses.  A very good all around cultures whereby the cheese maker is seeking creaminess and buttery flavor.

  • M195 Active Ingredients:
    • Lactococcus lactis subsp. lactis
    • Lactococcus lactis subsp. cremoris


M195 is a an excellent all around Mesophilic based culture if you want fast acidification.  This culture is excellent in Quark and         Feta style cheese that are looking for a very creamy texture.

  • M255, 50 Units Active Ingredients:  Perfect for Fromage Blanc, Goat, White and Continental type cheeses.
    • Lactococcus lactis subsp.lactis
    • Lactococcus lactis subsp cremoris.
    • This culture produces no gas, but adds a creamier, more buttery taste to the curd.
  • M270, 100 Units Active Ingredients:  Excellent for Butter, soft cheeses, Camembert, Brie, Havarti, Gouda and Continental to Semi-Hard Cheeses.  A low gas production culture.  We have several clients that indicate this culture helps retain more butterfat in the curd and creates a very buttery feel to their cheeses.  Makes up to 520 to 1,300 gallons of milk.  This culture is absolutely the best!
    • Lactococcus lactis subsp.lactis
    • Lactococcus lactis subsp cremoris.
    • Lactococcus lactis subsp lactis biovar diacetylactis
    • Low gas production.

Danisco products:

  • MM100 or MM101 (rotation culture), 50, 125 or 250 DCU Size:  For the production of Gouda, Edam, Havarti, Raclette, St. Paulin, Oka types, Munster and Butterkase cheeses.

Active ingredients:

  • Lactococcus lactis subsp. lactis, Lactococcus lactis subp. cremoris, Lactococcus lactis subsp. lactis biovar diacetlactic.

Carrier:  Maltodextrine or sucrose.

OU Dairy Kosher Certified

GMO Status:  Non-GMO

Protect Your Product During Shipping

  • Select Blue Ice Blanket under “Add to Cart” and we will add an ice pack and silver blanket to protect your product during shipment.


Additional information

Mesophilic for Havarti, Gouda, Camembert

Biena Aroma B, 10 Grams, Biena Aroma B, 100 Grams, Biena Mesophilic III, 10 Grams, Bioprox M179, 50 Units, Bioprox M195, 50 Units, Bioprox M255, 50 Units, Bioprox M270, 100 UA, Blue Ice Blanket, Danisco MM100 or 101, 25 DCU, Danisco MM100 or 101, 250 DCU, Danisco MM100 or 101, 50 DCU, Danisco MM100, 125 DCU, Danisco MM101, 125 DCU

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