Mesophilic Hard Curd Cheese Culture
Craft delicious hard cheeses at home with our Mesophilic Hard Curd Cheese Culture – ideal for producing Cheddar, Monterey Jack, Gouda, Edam, Muenster, Colby, Blue and more. Also known as a Type “A” culture, this direct-set (DVI/DVS) culture is well-suited to moderate temperatures and produces reliable results.
We’ve also found it to perform beautifully in soft-ripened favourites like Camembert and Brie.
Each sachet delivers up to 12 individual 8-litre doses, giving you the flexibility to create cheese in small or large batches.
Each sachet is sufficient to process 100 litres of milk.
Your pack includes a free sterile jar for clean, portioned storage—ideal for maintaining culture quality between uses.
| Contains |
| Lactococcus lactis ssp. lactis |
| Lactococcus lactis ssp. cremoris |
Mesophilic Hard Curd Cheese Culture Specifications
Stabilised with a small amount of maize-derived maltodextrin.
This culture is a key component of our Hard, Soft, Feta and Camembert Cheese Kits, making it a trusted go-to for cheesemakers who love variety.
| Culture and Equivalents |
| This Culture – SACCO Lyofast MO 030 |
| A Starter |
| Danisco MA 14/16/19 |
| B Flora Starter |
| CHR Hansen Flora Danica |
| B Starter |
| Danisco MM100/MM101 |
Calcium chloride should be included in your recipe if your pasteurised milk has been refrigerated.
Always allow your culture to reach room temperature before opening and handling.
The optimum temperature for growth is 22ᴼ – 34ᴼC with a maximum temperature of 43ᴼC.
Additional information
| Weight | 0.06 kg |
|---|---|
| Dimensions | 18 × 5 × 24 cm |
Shelf Life:
When stored correctly, freeze-dried lactic cultures are impressively long-lasting and will survive long past their best before date.
Room temperature – a few weeks
Refrigerated– several months
Frozen – remain viable for years
Important: Please place your culture in the freezer immediately upon arrival. Prolonged exposure to warm temperatures will reduce shelf life and effectiveness.
Note: Strength and dosage of cultures may vary by manufacturer and region. Always refer to product labelling for specific usage instructions.
Simple to use. Reliable results.
This culture is your go-to for consistently creamy, tangy, and delicious homemade cheeses.
Allergen-Free
This culture doesn’t contain gluten, peanut, tree nut, sesame, eggs, celery, mustard, fish, shellfish, sulphites, soy or lupine.
Mesophilic Hard Curd Culture MSDS
Versatile. Simple. Consistent.
Whether you’re crafting a crumbly Cheddar or a buttery Gouda, this culture gives you the performance and reliability you need for excellent homemade cheese.
Learn More form these You Tube tutorials presented by Green Living Australia
Basic Steps of Hard Curd Cheesemaking
