Strong Mesophilic Cheese Culture
For English and American Style Cheeses or Hard and Blue-Style Cheeses
Designed for bold flavour and reliable performance, our Strong Mesophilic Cheese Culture is ideal for producing a wide range of hard and semi-hard cheeses, as well as blue-veined favourites. From Roquefort, Cambozola, and Castello Blue to Colby, Cheddar, Gouda, and Brick, this culture delivers fast, effective acidification and a rich, well-rounded finish.
This is a direct inoculation (DVI/DVS) culture, meaning it can be added straight into the milk—no pre-preparation required—making your cheesemaking process easier and more efficient.
What sets this culture apart is its unique blend of mesophilic lactic acid bacteria and Streptococcus thermophilus, which accelerates acid production—ideal when precision and speed are key.
Each pack contains sufficient culture to process 100 litres of milk.
Your pack includes a free sterile jar for clean, portioned storage—ideal for maintaining culture quality between uses.
| Culture Blend Contains |
| Lactococcus lactis subsp. lactis |
| Lactococcus lactis subsp. cremoris |
| Lactococcus lactis subsp. lactis |
| Lactis biovar. diacetylactis |
| Streptococcus thermophilus |
Calcium chloride should be included in your recipe if your pasteurised milk has been refrigerated.
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.
Allergen-Free
This culture doesn’t contain gluten, peanut, tree nut, sesame, eggs, celery, mustard, fish, shellfish, sulphites, soy or lupine.
Fast-acting. Full-flavoured and versatile. Whether you’re crafting a creamy blue or a robust cheddar, this culture gives you the perfect balance of strength, speed, and taste.
Learn More form these You Tube tutorials presented by Green Living Australia
