Mesophilic Starter Culture $7.95easy 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 freezer
Each of the five packets will set up to 2 gallons of milk
New England Cheesemaking Supply Company
|Description Of Components
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
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Mesophilic starter culture
I am new at cheese making I did use the mesophilic culture and my cheese was delicious. I will be using this culture again So glad I found this supply company Great stuff here
watch the expiration date
Very disappointing order. I recently placed an order for several items. Everything that came in will be expiring within the next few months The best by date on the Annatto coloring is March 2023, the Calcium Chloride is May 2023. Along with the fact the website says that the Thermophilic and Mesophilic culture have a shelf life of 2 years they both showed up with a best by date of August 2023. As some one that is a very casual cheese maker (maybe one block every two months). Most of this is going to be well expired before I will make it through it and defiantly does not have a 2 year shelf life as stated in the description.
I started my cheese making journey, so I could make poutine at home. I did a little online research and found your marvelous company that not only sells all the supplies I need ( except my local milk) but gives me all the support and recipes any beginner could dream of. I used the Mesophilic starter in my batches of squeaky cheese curds. It worked perfectly and the success has dropped me right down the rabbit hole of cheese making. I now have successfully made multiple other cheeses, and now that I own a cheese press and heavy weight molds am getting ready to make my first aged cheeses.
I’ve been making cheese with mesophilic cultures for over 10 years. I have never had a problem with the cultures. It keeps very well in the freezer. I raise my own jalapeño peppers. I cut them up in 1/8” squares and dehydrate them. After I drain and add salt to the cheese I add 2 tablespoons of dehydrated jalapeños and mix it in well. I also cut the cheese in quarters. Everyone who tries my cheeses says it’s the best. I always give credit to New England Cheese Making.
I can count on this culture to reproduce the same great results every time.