This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.
Soft cheese mesophilic- thermophilic starter culture – MST | for mold ripened cheeses
This soft cheese mesophilic- thermophilic starter culture is particularly suited for mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.
What is a starter culture for cheese?
To get a good fermentation (acidification and flavor formation) you need a cheese starter culture. Cheese starter cultures are predominantly made of lactic acid bacteria, although other bacteria and yeasts may also be involved. In home cheese making, the primary role of starter cultures is the production of lactic acid from lactose at a predictable and controlled rate. It is the consequent decrease in pH that then affects a number of aspects of the cheese manufacturing process and ultimately cheese composition and quality.
A starter culture does not produce blue or white mold itself. Read more on cheese making at Wikipedia.
About this soft cheese mesophilic- thermophilic starter culture – MST
This flexible starter culture is ideal to make cow’s and goat’s milk cheeses: both semi-hard, hard and soft cheese varieties. It’s particularly suited or mainly mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.
- 10 grams of starter cultures, enough for about 100L of milk
- The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten-free.
- Produced in Italy
- Contents: starter cultures
- Allergens: milk
- Not suitable for vegan cheese, but please check out our large selection of vegan cheese molds and cultures.
Micro organisms in soft cheese mesophilic- thermophilic starter culture – MST
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. thermophilus
Optimum temperature for growth: 30 – 35 °C
Maximum temperature of heating: 37 °C
Gas production: –
Proteolytic activity: ++
Fermenting activity: +++
Combine this cheese starter culture with:
This culture is often used together with Penicillium roqueforti, Peniciullium candidum and Geotricum candidium to make soft blue and white mold cheeses.