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  • Mesophilic Culture MA4001-2

Mesophilic Starter Series MA 4001-4002


Product Description

This mesophilic culture can be used in making hard or semi-hard cheeses such as roquefort, cambozola, castello blue, colby, cheddar, gouda and brick. This culture can also be used with all types of milk. It may be used to make camembert and brie.

Available in both 5 and 25 dose packet sizes with the 25 dose packet being the better value. 

The MA 4000 series blends both standard mesophilic lactic acid cultures plus a S. thermophilis for quicker acid production during cheesemaking. The 25 dose packet will inoculate 325 gal.(1250 liters) of milk. Use 1/32-1/16 tsp. per 1 gallon (3.7liters). 1/8,   tsp. .per 2-5 gallons(7.5-18.9 liters)


Refer to Spec Sheet for usage rates.


  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
  • (ST) Streptococcus thermophilus

(freeze-dried direct set/DVI-Direct Vat Innoculation)


Spec Sheet

Kosher Certified


Shipping included within the 50 United States and Canada.

Other Details

Short Description:
This mesophilic culture is used for making roquefort, cambozola, castello blue, colby, cheddar, gouda, brick and other hard or semi-hard cheeses.

Product Reviews

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  1. As expected

    Posted by Jobe on 23rd Apr 2017

    This product acidified my milk at the rate expected. I have not tasted the final product yet, but so far so good.

  2. Great product

    Posted by lisatbentley@yahoo.com on 19th Apr 2017


  3. Good choice

    Posted by Jim on 4th Dec 2016

    Works with a variety of cheeses.

    The Cheesemaker's site is very user friendly. Products always provide full information for use & storage.
    Thank you Steve.

  4. good cheese culture

    Posted by Cindy Drozda on 21st May 2015

    I've had good success with my cheese, so the culture must be good. The Cheesemaker is a great company to deal with.

  5. My Number One Culture

    Posted by Lyn on 21st Sep 2014

    I have loved this culture since I first found it. It's my everyday, work-horse, got-to culture. I have had good success with it in all kinds of cheeses.

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