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.
Looking for vegan cheese cultures?
This mold contains milk. If you want to make vegan cheese, check out our large selection of vegan cheese molds and cultures.
In the fridge or freezer. Shelf life is approximately 1,5 years in the freezer or 12 months at +5ºC.
How do you use this culture?
This is a Direct Vat Inoculation (DVI) culture, meaning you can add the starter straight from the freezer to the milk.
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.