Happy Cheese Makers Since 1978
MM100 Mesophilic Culture

MM100 Mesophilic Culture (MM100)

4.88 stars, based on 8 reviews
Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and ChevreThis is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture.This...
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Reviews 1-8 of 8

awesome feta with this!

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From: Canada
I used this culture to make Feta last spring with my goat milk. I have made feta many times with varied successes, but THIS culture was fantastic! I opened the feta and honestly, never have I made such a great feta...tasted so much better then almost any feta I have ever tasted! THIS IS THE CULTURE you need if you want to make the best feta ever.

Great value love it

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  • price
  • quality
  • easy to use
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  • almost too concentrated
From: VA
This culture never fails me. I use it for many cheese with excellent results.

Like the versatility

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  • can use it in a wide variety of cheeses
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From: california
I used to buy a separate feta culture. II was so happy to discover that this works for feta as well as for gouda and so many other soft cheeses. A real workhorse culture. I keep the large packet ready to go in the freezer and I've been very satisfied with the results.

Mesophilic Large Pack

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From: Blenheim
I make a lot of Camembert and Coastal Blue cheeses throughout the year and I'm sure this product helps with consistency.

MM100

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  • Fresh
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From: Fairfield, Virginia
I'm so happy one of your reps helped me switch to rennet and MM100 to make fresh chevre. The chevre packets are nice but the MM100 + animal rennet really amplified our fresh cheese.

MM100 Very Versatile

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From: OBX NC
I bought this to make Feta. I use whole store milk. Works well for that. The other day someone gave me a gallon of 1% that was a month past the best by date. It smelled good. I've been wanting to try things with just culture, no acid or rennet. This seemed a good candidate. Brought milk to 95, added scant 1/8 tsp MM100, left set for 24 hours. The curd was very soft. I stirred it for 5 minutes, strained 1/2, and tasted it. Great sour cream. Pretty and very tasty. The other half I strained and pressed (4 lb) overnight. Next day I mashed it with 1/2 tsp salt. Great Fromage Blanc. Smooth and creamy and very tasty.

This is my favorite, most versatile culture.

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From: Costa Rica
I use this culture to make all of my raw milk cheeses. Because it is so hard to get supplies to my remote farm, I buy this culture in bulk to make cream cheeses, my own version of cow's milk feta, queso fresco, camembert, gouda and more. My recipes all started with Ricki's book. I recommend this culture to all home cheese makers.

wonderful culture

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From: Gelendzhik / Russia
this culture is very suitable for my soft cheeses Camembert, she gives them a pronounced creamy taste with a light texture. Thanks to the mini-scoop, I add a small dose of raw milk. This is a wonderful culture gives a funky taste my special cheeses

Reviews 1-8 of 8