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Mesophilic Culture MA 4001-4002 5D Packet

$12.97
This mesophilic culture is used for making roquefort, cambozola, castello blue, colby, cheddar, gouda, brick and other hard or semi-hard cheeses.
Mesophilic Culture MA 4001-4002 5D Packet

About This Product

MA 4000 Series is a blend of Mesophilic and Thermophilic cultures  5D PACKET (use with approx 25 Gallons of Milk)

A popular culture for 'Farmhouse Cheddar' and other semi-hard and hard cheeses such as Colby, Jack and Gouda.

This versatile culture can also be used for softer cheeses.

(Note:  MA 4001 and MA 4002 are interchangeable variations of this culture)

This culture is a unique blend of mesophilic lactic acid cultures, plus a diacetylactis culture (provides buttery notes) and a thermophilic lactic acid culture (S. thermophilus) for flavor and quicker acid production during cheesemaking.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus

General recommended usage:

  • 1/16 tsp. for every gallon of milk
  • 1/8 tsp. for every 2-5 gallons of milk
  • Available in 5-dose or 25-dose packets (small and larger packets)
  • DVI – Direct Vat Innoculation
  • Freeze-dried direct set
  • Versatile cultures that work with all milk types
  • Kosher certified

Refer to Spec Sheet for commercial usage rates.



Vegan Cheese Making

 

Note:  MA 4001 and MA 4002 are interchangeable variations of this culture.

Kosher Certified.

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What Our Customers Say

  • 5
    reliable and delicious

    Posted by Barbara on 18th Apr 2018

    This is my favorite culture for making hard cheeses. it's never let me down so far!

  • 5
    Very good

    Posted by Thamer on 4th Apr 2018

    Very good product

  • 5
    Perfect

    Posted by Muneer on 4th Feb 2018

    Very good to give the cheese from pasturized milk its orginal taste. I made halloumi cheese and it was delicious.

  • 5
    Great!

    Posted by Lyn on 10th Oct 2017

    I just used this to make a fantastic 4lb. block of Manchego cheese. It is the best I have made of this type so far. The buttery taste is terrific. Delicious!

  • 5
    As expected

    Posted by Jobe on 23rd Apr 2017

    This product acidified my milk at the rate expected. I have not tasted the final product yet, but so far so good.

  • 5
    Great product

    Posted by lisatbentley@yahoo.com on 19th Apr 2017

    Fantastic

  • 4
    Good choice

    Posted by Jim on 4th Dec 2016

    Works with a variety of cheeses. The Cheesemaker's site is very user friendly. Products always provide full information for use & storage. Thank you Steve.

  • 5
    good cheese culture

    Posted by Cindy Drozda on 21st May 2015

    I've had good success with my cheese, so the culture must be good. The Cheesemaker is a great company to deal with.

  • 5
    My Number One Culture

    Posted by Lyn on 21st Sep 2014

    I have loved this culture since I first found it. It's my everyday, work-horse, got-to culture. I have had good success with it in all kinds of cheeses.