The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.
These tubes have enough culture to treat 100 liters of milk for those of you who make large batches. You can use a partial amount and store the rest in the freezer for your next batch. On smidgen per 5 liters of milk.
Keep your mesophilic in the freezer, they will last up to 2 years if stored properly.