Mesophile Type II Starter Culture
Biena (Abiasa) Mesophilic Type II starter culture can be used to make a variety of cheese including Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta.
- Lactococcus lactis subsp. cremoris
Store in the freezer
Inoculates approximately 26 gallons of milk
Kosher certificate available upon request
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Use approximately 1/4 tsp for 1-2 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
- Q & A
- Related Recipes
What are all the cultures included in this starter?
Meso II starter
I use this starter to make Gouda, primarily and it gives the cheese a wonderful flavor! I make 2 pounds at a time and the last one I opened didn't last a week.
Great Tasting Farmhouse Cheese Curds
I use Mesophilic Type II culture for richness of flavor and smooth texture with my fresh, raw goat milk. Produces a good squeak, warm or cold that stays about three weeks at our house. Squeak may last longer but due to lack of self control we may never find out.
Nice to have in bulk
I bought this becuase I wanted access to a large supply as I make cheese frequently. Worked wonderfully and stores in the freezer until next time. Gave four stars only because package is not resealable. (I fold over and put in ziploc bag)
My preferred cheddar culture
This is my usual and most cost effective for me. I make so much cheese that this is necessary as opposed to the small packets. Produces a nice cheddar.