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Mesophilic Culture MA 4001-4002

$10.97
This mesophilic 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 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.

CONTAINS:
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.

What Our Customers Say

  • 5
    Mesophilic culture

    Posted by Barbara Corson on 25th Oct 2021

    I have been using this culture for years to make a very tasty and reliable Colby type cheese.

  • 4
    product and service

    Posted by Louise Glennon on 21st Oct 2021

    the product was exactly what I wanted. was easy to order and arrived very quickly. will be using this company again

  • 5
    Excellent culture

    Posted by jan on 1st Jul 2021

    An excellent culture, an excellent product. Arrived quickly, great price. I will purchase the larger size next time.

  • 5
    New cheese maker tries mesophilic culture

    Posted by Kathryn Pedley on 7th Dec 2020

    This is my first purchase of mesophilic culture and it seems to have worked very well. My fresh curds are squeaky and delightful!

  • 5
    Mesophilic culture MA 4001-4002

    Posted by Barbara E Corson on 16th Nov 2020

    This culture reliably makes a lovely cheese for me.

  • 5
    Mesophilic

    Posted by Sab on 10th Sep 2019

    Using this superb product since several years

  • 5
    MESOPHILIC

    Posted by Michael on 29th May 2019

    The Cheesemaker is a great company to deal with to make cottage cheese from pasturized milk.

  • 5
    Worked very well

    Posted by Forest Stewart on 7th Mar 2019

    This was my first time ever making French butter. This worked perfectly. Definitely worth a try.

  • 5
    MESOPHILIC

    Posted by Unknown on 22nd Oct 2018

    best culture for making hard cheese

  • 5
    reliable and delicious

    Posted by Barbara on 18th Apr 2018

    This is my favorite culture for making hard cheeses. it's never let me down so far!

  • 5
    Very good

    Posted by Thamer on 4th Apr 2018

    Very good product

  • 5
    Perfect

    Posted by Muneer on 4th Feb 2018

    Very good to give the cheese from pasturized milk its orginal taste. I made halloumi cheese and it was delicious.