Mesophilic Culture MM100-101 LARGE 250D Packet

MM 100-101 is a blended mesophilic culture preferred for soft ripened and fresh (unripened) cheeses:

Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. 

A mesophilic starter culture is effective at lower temperatures (room temp - mid 80'sF)  

 MM 100 and MM 101 work exactly the same; in commercial use they are used in rotation.  For home cheesemaking there is no difference.

 

When using this culture at home a little goes a long way:  

Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). 

• (LLC) Lactococcus lactis subsp. Cremoris
• LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
• (LL) Lactococcus lactis subsp. lactis
•  (freeze-dried direct set/DVI-Direct Vat Inoculation)

This Mesophilic starter culture can be used to make homemade Camembert, Brie, blue cheese, Chevre, feta, Fromage Blanc and other cheeses. 

Lactose Free Vegan Use Disclaimer: This product is produced using lactose as a fermentation nutrient. This means that during the fermentation part of the production process, any lactose is fermented out and is NOT present in the final product. If you’re a commercial vegan cheese producer, this may still not meet your quality control. For home vegan cheese makers, this product has no lactose in it and is technically considered vegan.

Refer to Spec Sheet for usage rates.