Buy Mesophilic Hard Cheese culture online

Mesophilic Hard Cheese Culture is used in producing a variety of hard, moderate temperature loving cheeses, including Cheddar, Monterey Jack, Gouda, Edam, Muenster, Colby, Blue, etc. and is sometimes known as Type "A" culture. We have found this culture to be ideal for Camembert and Brie.

Dosage:

• Suitable for 100 litres of milk
• 1 sachet used for 12 doses suitable for 8 litres of milk each
• Free Sterile Jar with every pack

Please note:

Cheesemaking ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese-making ingredient for dosage directions.

Our cheese cultures are direct inoculation (Direct Vat Innoculation / DVI), also known as direct-set (Direct Vat Set / DVS), which means they are added directly to the milk to make cheese.

Consists off:

• Lactococcus lactis ssp. lactis
• Lactococcus lactis ssp. cremoris

and is standardized in strength with a small quantity of

• Maltodextrin (from Maize)

What Is The Shelf Life of Cheese Cultures?

When stored correctly freeze-dried lactic cultures are typically viable long after any date on the pack, and will last for years in the freezer.

Culture & Equivalents

• This Culture - SACCO Lyofast MO 030
• A Starter
• Danisco MA 14/16/19
• B Flora Starter
• CHR Hansen Flora Danica
• B Starter
• Danisco MM100/MM101