Mesophilic Starter Cultureeasy to use, pre-measured cheese making culture
"I absolutely love this starter culture, it works perfect every time!"
–Irene W, Home Cheese Maker
This Mesophilic culture is used in making a variety of hard, moderate temperature cheese including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
Five individual packets are included, for easy use. Simply add one packet directly to heated milk to begin the cheese making process. This culture is great for beginner and advanced cheese makers alike.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
Store in the freezer for up to 2 years
Each of the five packets will set up to 2 gallons of milk
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
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LOVE AT FIRST CHEESE
This was the first caulture I ever used and made my fist cheddar with it ..... boy did it do its job yaaaay love your product came quick but was wrong product ... you guys fixed it and had mine to my house the next day I really do love this company.... :-)
Beginners luck with good supplies!
First batch of cheese turned out like the picture and the taste was wonderful, I know where I will purchase more supplies for future batches.
Two Cheese day
My first cheddar cheese used Mesophilic starter culture, wrapped in cheesecloth and now gently resting in my cheese cave. Then Derby Sage a cheese I've tasted from Derby in England. The hardest part is the wait, I make my own salami and sausages so intend to make a cheese and charcuterie plate with my first offerings.
Does the job every time!
I have been using New England Cheesemaking cultures for years in my cheesy adventures. It has never failed me. This and all of their cultures are perfect. I'm sharing pictures of my favorite use for mesophilic culture. First a 2 pound round of cheddar is made. Then I use the whey to make ricotta. When the cheddar comes out of the press I put the ricotta in and use that to make Ziergerkase cheese, soaking in a wine and tarragon brine after removing it from a long press time.
I have been using the New England Cheese Making Supply Co. mesophilic culture and I love it! It hasn't failed to give me the results I wanted. I highly recommend this product!