NW Ferments MA11 Mesophilic, Direct-Set, Cheese Culture Starter

Description: MA11 is a direct-set mesophilic culture. It’s used in making fresh and semi-soft cheeses, including- but not limited- to Colby, Monterey Jack, Cheddar, Feta and Chevre. The bacteria involved are lactococcus lactis subsp. lactis and lactococcus lactis subsp. cremoris. Home cheesemaking has recently exploded in popularity. It not only allows you to control the quality of the ingredients used, it’s also a great way to express your creativity. Starting with a softer cheese and an easy recipe is the best way to go for a newcomer. Cheese starter cultures are used to ripen the milk and start the fermentation process of cheesemaking. They also help determine the flavor, texture, and type of cheese you’re making. It can be as easy or as complicated as you’d like- there’s a cheese recipe for every level! Each box contains 4 individual packets Cultures at room temperature. Store in freezer NW Ferments provides quality starter cultures for home production. Our goal is to enable people to improve their own health while saving them money. By making our own healthy foods, we help ourselves as well as our planet. While we are from the Pacific NW, we know that we have many kindred spirits worldwide. Summary: MA11 is a direct-set mesophilic culture. It’s used in making fresh and semi-soft cheeses, including- but not limited- to Colby, Monterey Jack, Cheddar, Feta and Chevre. The bacteria involved are lactococcus lactis subsp. lactis and lactococcus lactis subsp. cremoris. Ingredients: sucrose, maltodextrins, lactic bacteria. Made in a facility that also processes wheat, soy and dairy products.