Mesophilic Culture MM100-101 LARGE 250D Packet

MM 100-101 is a blended mesophilic culture preferred for soft ripened and fresh (unripened) cheeses:

Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. 

A mesophilic starter culture is effective at lower temperatures (room temp - mid 80'sF)  

 MM 100 and MM 101 work exactly the same; in commercial use they are used in rotation.  For home cheesemaking there is no difference.

 

When using this culture at home a little goes a long way:  

Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). 

• (LLC) Lactococcus lactis subsp. Cremoris
• LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
• (LL) Lactococcus lactis subsp. lactis
•  (freeze-dried direct set/DVI-Direct Vat Inoculation)

This Mesophilic starter culture can be used to make homemade Camembert, Brie, blue cheese, Chevre, feta, Fromage Blanc and other cheeses.