Today Only, Happy Fall Savings Get 15% Off with Code HAPPYFALL

MA4002 Mesophilic and Thermophilic Blend MA4002, MA4001, MA 4000 series, Choozit MA 4000 series, Choozit, Danisco, meso thermo blend, cheese cultures

MA4002 Mesophilic and Thermophilic Blend (MA4002)

4.83 stars, based on 6 reviews
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...
Show

Reviews 1-6 of 6

Rating:

Pros:
Cons:
From:
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.






Rating:

Pros:
Cons:
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.

Cheese Cultures

Rating:

Pros:
Cons:
From: Spring, TX
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

MA4002 Mesophilic/Thermophilic Blend

Rating:

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

Makes Great Cheese

Rating:

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

Very tasty :-)

Rating:

Pros:
Cons:
From:
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!

Reviews 1-6 of 6