What Cheddar Cultures does everyone use?
I use Choozit MA11 from Dairyconnection.
this contains the following mesophilic strains:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
There are (appearently) newer strains out there that are meso/thermo hybrids. These are referred to as heterofermative culture blends.
There are also ripening cultures out now from CHR Hansen. Like "Flavor Control". These speed up ripening and aenhance flavor. (Yes, I am reading from the library here and now, as usual, have more questions than answers)
I guess my overall question is this. what cultures do you folks use, and in what form?
I use Choozit MA11 which is a freeze dried culture with Lactococcus lactis subsp. lactis and
Lactococcus lactis subsp. cremoris strains