Mesophilic Culture


The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.



Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.

This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.

CULTURE INCLUDES: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris

Each packet will set up to 7.5 liters of milk

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

Keep packages in the freezer, they will last up to 2 years if stored properly.

Additional information

Weight 0.01 kg


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