Cheese cultures

⇐ Useful stuff
⇐ Cheese, preserves and fermented & pickled products

culture type	commercial name	bacteria	uses
mesophilic cultures	* Meso I	Lactococcus lactis ssp. Lactis †	Low level acidifier. Cheddars and Jacks
	* Meso II	Lactococcus lactis ssp. Cremoris	Salt sensitive moderate to high acidifier with no gas or diacetyl production. Brie, Camembert, Cheddar, parmesan &ct
	* Meso III * MA011 * C101	Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris	Moderate to high acidifier with no gas or diacetyl production. Creates clean taste and very closed texture. Edam, Gouda, Havarti.
	* MM100 * C20G * Flora Danica	Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis	Moderate acidifier with some gas production and high diacetyl production. Brie, Camebert, Edam, Gouda and other buttery cheeses
	* MA4001 * MA4002	Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis Streptococcus thermophilus	Farmhouse. Moderate acidifier with some gas and diacetyl production. Creates a slightly open texture. The culture used for most types of cheese. MA4002 can be used interchangeably with MA4001 as it is just a slightly different strain for use in commercial dairies - the two are used alternately to control bacterial phages.
	* Aroma B * Brouwland kaasferment * Lactoferm kaasferment‡ * geperste kaas MSE‡ * CHR Hansen CHN-22 * Mesofiele kaas startercultuur (zuursel) om zelf kaas te maken	Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis Leuconostic mesenteroides ssp cremonis	Moderate acidifier with some gas production and high acetyl production. Cream cheese, crème fraiche, cottage cheese etc
	CHR Hansen CHN-11	Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Lactococcus lactis subsp. lactis Leuconosto
	CHR Hansen CHN-19	Lactococcus lactis subsp, cremoris  Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar, diacetylactis
thermophilic cultures	* Thermo B * Bulgarian 411 yoghurt	Streptococcus thermophilus Lactobacillus delbrueckii ssp bulgaricus	Italian cheeses including mozzarella, parmesan
	* Thermo C	Streptococcus thermophilus Lactobacillus helveticus	Emmental, Gruyere etc
	* all-round thermofiele AT‡	Streptococcus salivarius subsp. thermophilus Lactococcus lactis subsp. lactis Lactobacillus delbrueckii subsp. lactis
	CHR Hansen LH-B02	Lactobacillus helveticus
specialist cultures	* Sirene (bulgarian feta)‡	Lactobacillus bulgaricus Streptococcus thermophilus Lactococcus lactis Lactococcus cremoris Lactococcus dyacetylactis Lactococcus helveticus	Sirene, or Bulgarian feta cheese
	* Balkan KasKaval‡	Lactobacillus bulgaricus streptococcus thermophilus lactococcus lactis lactococcus cremoris lactococcus dyacetylactis lactococcus helveticus	for the bulgarian and wider balkan cheese Kashkaval
	* zachte kaas MST‡	Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus	for soft cheeses such as camembert, Briw, Gorgonzola
Secondary cultures	* Brevibacterium linens‡	Brevibacterium linens	used to create red or orange rind in cheeses such as Münster
	* Geotrichum candidum‡	Geotrichum candidum
	* Penicilium candidum†	Penicilium candidum	Fuzzy white mould on Brie and Camembert etc.
	* Penicilium roqueforti†	Penicilium roqueforti	The blue in Roqufort, Gorgonzola etc
	* Propionic bacteris Gasvormende kaas startercultuur‡	Propionibacterium freudenreichii subsp. shermanii	used for eye formation in swiss-type cheeses, Emmental etc
Lipase	* Lipase‡
Yeast		Candida utilis

^† Lactococcus lactis ssp. Lactis was formerly known as Streptococcus lactis etc
^‡ available from startercultures.eu Bold are ferments I have in stock