Pressed cheese mesophilic starter culture – MSE | for Gouda and cheddar
Product Description
This mesophilic cheese starter culture is particularly suited for pressed semi hard and hard cow and goat cheeses such as Gouda and Cheddar. It’s also great for making your own butter. It can also be used for soft cheeses.
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 pressed cheese mesophilic starter culture – MSE
This mesophilic cheese starter culture is particularly suited for pressed semi hard and hard cow and goat cheeses such as Gouda and Cheddar. It’s also great for making your own butter. It can also be used for soft cheeses. It’s also very suitable for blue cheeses as it produces a little bit of gas that allows the mold to grow inside the cheese, such as blue cheeses.
Content
- 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 mesophilic starter culture – MSE
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Characteristics
Optimum temperature for growth: 30 – 34 °C
Maximum temperature of heating: 37 °C
Gas production: ++
Proteolytic activity: ++
Fermenting activity: ++
Combine this cheese starter culture with:
This culture can be used on it’s own.
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.
Storage instructions
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 cheese
s 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.
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13 reviews for Pressed cheese mesophilic starter culture – MSE | for Gouda and cheddar
This mesophilic cheese starter culture is particularly suited for pressed semi hard and hard cow and goat cheeses such as Gouda and Cheddar. It’s also great for making your own butter. It can also be used for soft cheeses. It’s also very suitable for blue cheeses as it produces a little bit of gas that allows the mold to grow inside the cheese.
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Nog niet gebruikt? : Ik heb de producten nog niet gebruikt dus ik weet het nog niet,
Nog niet gebruikt? : Ik heb de producten nog niet gebruikt dus ik weet het nog niet,