Mesophilic Culture MA 4001-4002 25D Packet

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

About This Product

MA 4000 Series 25D Packet for up to 126 Gallons of Milk

MA 4000 Series is a blend of Mesophilic and Thermophilic cultures

A popular culture for 'Farmhouse Cheddar' and other semi-hard and hard cheeses such as Colby, Jack and Gouda.

This versatile culture can also be used for softer cheeses.

(Note:  MA 4001 and MA 4002 are interchangeable variations of this culture)

This culture is a unique blend of mesophilic lactic acid cultures, plus a diacetylactis culture (provides buttery notes) and a thermophilic lactic acid culture (S. thermophilus) for flavor and quicker acid production during cheesemaking.

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus

General recommended usage:

  • 1/16 tsp. for every gallon of milk
  • 1/8 tsp. for every 2-5 gallons of milk
  • Available in 5-dose or 25-dose packets (small and larger packets)
  • DVI – Direct Vat Innoculation
  • Freeze-dried direct set
  • Versatile cultures that work with all milk types
  • Kosher certified

Refer to Spec Sheet for commercial usage rates.

Vegan Use Disclaimer: This product is produced using lactose as a fermentation nutrient. This means that during the fermentation part of the production process, any lactose is fermented out and is NOT present in the final product. If you’re a commercial vegan cheese producer, this may still not meet your quality control. For home vegan cheese makers, this product has no lactose in it and is technically considered vegan.

Vegan Cheese Making


Note:  MA 4001 and MA 4002 are interchangeable variations of this culture.

Kosher Certified.

Shipping included within the USA. International shipping available.