Cheese Starter Culture Guide

The Beverage People Cheese Starter Culture Guide

 

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

0.5 Dose (treats up to 26 gallons) | 1.0 Dose (treats up to 52 gallons)

 

Acidification

★★★ High

Gas Production

- Little to none

Diacetyl Production

- Little to none

Bacterial Composition

LC

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 III

0.5 Dose (treats up to 26 gallons)

 

Acidification

★★★ High

Gas Production

- Little to none

Diacetyl Production

- Little to none

Bacterial Composition

LC, LL

Manufacturer & Origin

Sacco Clerici. Italy.

Recommended For

Gouda, Edam, Havarti

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

Bacterial Composition

LL, LC, LD, LM

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

Bacterial Composition

ST, LB

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

Bacterial Composition

ST, LH

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

Bacterial Composition

LL, LC, LD

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

Bacterial Composition

LL, LC, LD, ST

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

Bacterial Composition

LL, LC, ST, LB

Manufacturer & Origin

Danisco. France.

Recommended For

Feta

Notes

Acidification rate is very high.


 

C20G Chevre Starter with Rennet

5 Pack for Mini Batches

Acidification

★★ Moderate

Gas Production

★ Moderate

Diacetyl Production

★ Moderate

Bacterial Composition

LL, LC, LD and Rennet

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

Bacterial Composition

LL, LC, LD

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.


 

C21 Buttermilk Starter

5 Pack for Mini Batches

Acidification

★★ Moderate

Gas Production

★ Moderate

Diacetyl Production

★★ High

Bacterial Composition

LL, LC, LD, LM

Manufacturer & Origin

New England Cheesemaking. USA.

Recommended For

Buttermilk

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

Bacterial Composition

ST, LB

Manufacturer & Origin

Biena. Canada.

Recommended For

Yogurt

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.