Cheese Starter Culture Guide
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Cheese Starter Culture Guide The Beverage People
A guide to understanding the composition and use of the cheese starter cultures carried by The Beverage People.
List of Lactic Cultures, Ripening Molds and Bacteria
Mesophilic II - NO LONGER AVAILABLE - SEE MM100 AS AN ALTERNATE CHOICE
Gas Production
- Little to none
Diacetyl Production
- Little to none
Manufacturer & Origin
Biena. Canada.
Recommended For
Cheddar, Jack, Brie, Blue Cheese, Mozzarella, Parmesan, Provolone
Notes
This is not a blend. It contains only Lactococcus Lactis ssp. Cremoris, a very versatile mesophilic strain.
Mesophilic MA11 Series - AKA Type III 5 DCU (treats up to 21 gallons)
Gas Production
- Little to none
Diacetyl Production
- Little to none
Manufacturer & Origin
Danisco. France.
Recommended For
Gouda, Edam, Havarti, Colby, Monterey Jack, Chevre.
Notes
Differs slightly from Meso II with the addition of LL.
Mesophilic Aromatic B1 0.5 Dose (treats up to 13 gallons) | 1.0 Dose (treats up to 26 gallons)
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★★ High
Manufacturer & Origin
Biena. Canada.
Recommended For
Cream cheese, Sour Cream, Cottage Cheese, Chevre, Valencay, Cultured Butter
Notes
With LM included in the blend, this culture is high in diacetyl production resulting in buttery aroma and flavor.
Thermophilic Type B 0.5 Dose (treats up to 13 gallons) | 1.0 Dose (treats up to 26 gallons)
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
Biena. Canada.
Recommended For
Mozzarella, Parmesan, Romano, Provolone, Italian Cheeses
Notes
Similar to yogurt culture and used for many Italian cheeses. The flavor profile is "cleaner" than Thermo Type C due to the absence of LH.
Thermophilic Type C 0.5 Dose (treats up to 13 gallons) | 1.0 Dose (treats up to 26 gallons)
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
Biena. Canada.
Recommended For
Gruyere, Comte, Beaufort, Fontina, Emmental
Notes
Contains LH, a unique lactic strain which helps produce nutty-flavors, making it ideal for production of Alpine cheeses. Produces amino acids which are used by Propionic Bacteria to result in unique flavor profiles in Swiss-Type cheeses.
MM100 - Choozit® MM Series 12.5 Dose (treats up to 52 gallons) | 50 DCU (treats up to 208 gallons)
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
Danisco. France.
Recommended For
Versatile culture called for by many fresh, semisoft and hard cheese recipes
Notes
Use when a slightly buttery, open textured cheese is desired. Optimum diacetyl production is achieved at 70-72° F.
MA4001 (AKA "Farmhouse") - Choozit® MA Series 2.5 DCU (treats up to 13 gallons) | 5 DCU (treats up to 26 gallons) | 25 DCU (treats up to 130 gallons)
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
Danisco. France.
Recommended For
Chevre, Fromage Blanc, Camembert, most soft cheeses
Notes
Nicknamed "Farmhouse" because it is a reasonable recreation of cultures found in raw milk. It is a forgiving and broadly useful culture due to its temperature range which spans mesophillic and thermophillic ranges.
MT1 Feta 2 DCU (treats up to 26 gallons) | 10 DCU (treats up to 130 gallons)
Acidification
★★★★ Very high
Gas Production
- Little to none
Diacetyl Production
- Little to none
Manufacturer & Origin
Danisco. France.
Notes
Acidification rate is very high.
C20G Chevre Starter with Rennet 5 Pack for Mini Batches
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
New England Cheesemaking. USA.
Recommended For
Chevre and Fromage Blanc
Notes
These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture.
C33 Creme Fraiche Starter 5 Pack for Mini Batches
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
New England Cheesemaking. USA.
Recommended For
Creme Fraiche
Notes
These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture.
Yogurt Culture - Yogotherm CH26 - Treats 2 liters
Acidification
★★ Moderate
Gas Production
★ Moderate
Diacetyl Production
★ Moderate
Manufacturer & Origin
Biena. Canada.
Notes
Similar to Thermophilic B with more Lactococcus Bulgaricus
Penicillium Candidum Choozit® ABL Series 2.5 Dose (treats up to 32 gallons) | 10 Dose (treats up to 130 gallons)
Bacterial Composition
Penicillium Candidum
Manufacturer & Origin
Danisco. France.
Recommended For
Camembert, Brie, other white molded cheeses
Notes
Inhibits foreign mold growth while softening the internal texture of the cheese. Creates white surface on the cheese.
Penicillium Roqueforti Choozit® PS Series 2.5 Dose (treats up to 660 gallons)
Bacterial Composition
Penicillium Roqueforti
Manufacturer & Origin
Danisco. France.
Recommended For
Blue Cheese
Notes
Light blue mold growth. Breaks down fats and produces methyl ketones. Deacidifies, softens texture, creates unique flavors.
Geotrichum Candidum - Choozit® Geo17 Mold Form 2.5 Dose (treats up to 660 gallons)
Bacterial Composition
Geotrichum Candidum
Manufacturer & Origin
Danisco. France.
Recommended For
Camembert, Brie, Crotin, other white molded cheeses
Notes
Adjusts pH to improve white mold growth and reduces bitterness. Gives cheese a wrinkled, white, powdery surface texture, and mushroom aroma. Geo17 is very mild compared to other Geotrichum Candidum strains.
Brevibacterium Linens - Choozit® SR3 2 Dose (treats up to 525 gallons)
Bacterial Composition
Brevibacterium Linens
Manufacturer & Origin
Danisco. France.
Recommended For
Smeared and Washed rind and some Alpine cheeses
Notes
Known for its "stinky cheese" aroma. Gives a blush to red-orange rind. Aroma increases with rind washing.
Propionic Bacterium - Series 50 (Blend) 0.5 Dose (treats up to 65 gallons)
Bacterial Composition
Propionibacterium freudenreichii
Manufacturer & Origin
Biena. Canada.
Recommended For
Swiss-type cheeses, Emmental
Notes
Used for eyes/flavor development in swiss cheese. Produces CO2, propionic & acetic acid. Strains in this blend were chosen for their resistance to high-cooking temperatures, for their low post-acidification and for their resistance to salt. Best practices for usage include low salt additions in the cheese and using a starter culture containing LH such as Thermophilic C for production of desirable amino acid precursors.
