Happy Cheese Makers Since 1978

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    Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie/Camembert, Chevre and Blue. This culture is not normally used just by itself (it will not produce enough acid in the cheese). This culture is used to enhance flavor (buttery) and produce some small eyes in cheese such Edam or Havarti. Suggest use as a flavor enhancer for your cheese.

    CULTURE CONTAINS: Lactococccus lactis subsp. biovar diacetylactis

    SIZE: 50 DCU

    BRAND: Danisco Choozit (MD88)

    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 for approximately 6-12 gallons. 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.

    NOTE: This product is Certified Kosher OU. 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 2 Reviews


    Love the MD88

    I don't make Gouda without this. I add it to the MA11 for Havarti and Gouda and it makes a wonderful, buttery cheese.



    didn't add much flavor

    Used this culture when making Havarti, the Havarti was good but not more so then when I made it without this culture.