Mesophilic Type II mesophilic type II culture, mesophilic, mesophilic culture, meso type II, biena

Mesophilic Type II (C61)

4.80 stars, based on 5 reviews
Biena (Abiasa) Mesophile Type II.For the production of Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta cheeses.CULTURE CONTAINS: Lactococcus lactis subsp. cremorisBRAND: BienaYIELD: 1 dose will inoculate approx 100 litres of...
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Reviews 1-5 of 5

Cultures

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  • N/a
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What are all the cultures included in this starter?

Great Tasting Farmhouse Cheese Curds

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  • quality
  • %20aroma
  • %20ease
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From: Illinois
I use Mesophilic Type II culture for richness of flavor and smooth texture with my fresh, raw goat milk. Produces a good squeak, warm or cold that stays about three weeks at our house. Squeak may last longer but due to lack of self control we may never find out.

Meso II starter

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I use this starter to make Gouda, primarily and it gives the cheese a wonderful flavor! I make 2 pounds at a time and the last one I opened didn't last a week.

My preferred cheddar culture

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From: Maine
This is my usual and most cost effective for me. I make so much cheese that this is necessary as opposed to the small packets. Produces a nice cheddar.

Nice to have in bulk

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  • Convenient%20large%20size
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  • Package%20not%20resealable.
From: Seattle, WA
I bought this becuase I wanted access to a large supply as I make cheese frequently. Worked wonderfully and stores in the freezer until next time. Gave four stars only because package is not resealable. (I fold over and put in ziploc bag)

Reviews 1-5 of 5