About This Product
Mesophilic Starter Culture MO (from Italy)
This Italian manufactured culture is great for softer closed texture cheeses such as Brie & Camembert and can also be used
to make Gouda or Cottage Cheese.
Characteristics: Acidification: ●●●●○ Aroma: ●○○○○ Gas: ○○○○○
Description: A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.
General recommended usage is 1/32-1/16 tsp. for every gallon of milk or 1/8 tsp. for every 2-5 gallons of milk.
Available in 10-dose or 50-dose packets (small and larger packets)
- 10 dose will innoculate 26 gallons of milk
- 50 dose will innoculate 132 gallons of milk
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris
OK Kosher Cholov Yisroel
Refer to Spec Sheet for usage rates.
Starters provide cheesemakers the ability to control the amount of phage in their kitchen or factory to prevent infection. Ideally, different starters would be rotated through to provide an additional control to keep the acidity of the cheeses and flavors as they should be. In addition to the mesophilic culture, cheese paper and cheese kits can help with the cheesemaking process especially for new hobbyists or those who need to restock.
Shipping included within the USA. International shipping available.