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Mesophilic Starter Culture

Mesophilic Starter Culture

easy to use, pre-measured cheese making culture

"I absolutely love this starter culture, it works perfect every time!"
–Irene W, Home Cheese Maker

Regular price $6.95
Regular price $6.95
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4.94 226 reviews


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.



  • Lactose
  • 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 Info
Kosher certificate available upon request


Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites


Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.

Cheese Making Bundle

Mesophilic Starter Culture

Item# C101

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Customer Reviews
4.9 Based on 226 Reviews
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Ingrid H.
United States United States
Mesophilic starter culture

I use Mesophilic to make Feta. It is a very consistent product and I have great results every time. I can’t recommend high enough, best Feta around.

Andrea R.
United States United States
Good product

I've used this culture for years and it always works great. Easy and reliable, and ships quickly even though I live in Montana. Thanks!

C. Loza
United States United States
Easy for a beginner

This is the best culture I've used so far. Great results!

Dianne C.
United States United States
Easy peasy to use

Great culture and so easy to use, this is the start of fera

United States United States
Freezer storage

I ordered the mesophilic starter packet and vegetable rennet a few YEARS ago.... Stored the meso. in the freezer, and the rennet in the fridge. A few weeks ago, I made a farmhouse cheddar and the cultures worked just as they should. I'm happy that I didn't waste my milk and time! Now I just have to wait on the cheese to age....