Happy Cheese Makers Since 1978
MA4002 Mesophilic and Thermophilic Blend

MA4002 Mesophilic and Thermophilic Blend (MA4002)

5.00 stars, based on 4 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...
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Reviews 1-4 of 4

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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.






Cheese Cultures

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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

Makes Great Cheese

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  • The culture mixes very easily with milk.
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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 :-)

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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 1-4 of 4