MM 100 Mesophilic Starter Culture

MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre. This culture will create a nicely pronounced buttery like flavor and a somewhat more open texture. It contains the same two primary cultures found in MA011 with the addition of diacetylactis, which produces the CO2 and buttery like flavor/aroma. Because of the added C02, cheese made with this culture will be somewhat more open in texture. In a cheese such as Gouda or Edam, this can provide the typical small round holes.