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    This is what is commonly referred to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 011 to develop the primary acidity. It also contains a S.thermophilis which will serve as a ripening culture a bit later in the process. The Mesophilic cultures will produce the acidity during the first part of the process.Then, after the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components.

    This is a great choice for any of the cheeses made with MA011 but the added thermophilis will aid in the ripening process.

    CULTURE CONTAINS: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Streptococcus thermophilus

    SIZE: 25 DCU

    BRAND: Danisco Choozit (MA4002)

    YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.

    DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

    STORAGE: Store in the freezer.

    This culture is kosher (circle U). Kosher certificate available upon request.




    Description of Components

    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts


    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    Based on 6 Reviews

    • Consistency and aging properties.
    • Large (only) package size
    From: Grantsville, Utah

    MA4002 Mesophilic/Thermophilic Blend

    I make mostly hard and semi-hard cheeses such as Farmstead and one similar that is my own recipe. I now find myself using this culture almost exclusively, even in recipes that call only for a straight mesophilic culture. I like how it ages both in flavor and texture.

    The only reason I didn't rate it 5 is due to the way it is packaged. It is only available in fairly large quantities. I break it down into several smaller packs but still find it losing some of it's effectiveness toward the end. I typically make 4 to 6 gallon batches and small packages that can be consumed in one or two uses would be much more convenient. Great product though and worth the trouble.


    From: Northern Idaho

    I have been purchasing your products for several years now and thoroughly enjoy your company. Your cheese cultures are great ( even past their expiration date) as are all your products. I have been making some wonderful fresh Jack cheese lately. We don't age it as it's gone in days. I especially love your recipes as they challenge my skill level and peak my interest to try new cheeses. The Dry Pepper, Coffee, Chocolate Jack cheese is a real hit aged 4 months. Now I need to make more!Thank you for all that you do.


    • The%20culture%20mixes%20very%20easily%20with%20milk.
    From: Colorado

    Makes Great Cheese

    I have only been making cheese for about a year, but in that time I have used this culture for Ibores twice, Feta, and Cheddar Curds twice. Every Time the cheese has come out tasting great. I do find that the longer it goes the better it seems to taste. Always be patient.



    I love this culture. It is easy to use with consistently good results. I have used this extensively for Spanish style cheeses such as Manchego, Iberico and Ibores. I have also used this for many Tomme type and farmstead cheeses as well as baby swiss. The addition of the thermophilic culture is especially nice when aging.



    Very tasty :-)

    I have used this in three types of cheese, and it was wonderful in all of them!! Plus the whey left over from my cheese making made the best pizza crust in the world!


    From: Spring, TX

    Cheese Cultures

    I'm in my 3rd year of cheesemaking now and making new types of cheeses. The variety of cultures you have has peaked my interest even more. The education I'm getting through the info available at your website has me taking on more complicated recipes and techniques. Thank You