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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: shotski on February 17, 2013, 02:42:30 AM
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I have a question about mesophilic starters. I have used meso II in my Stiltons and now I want to make Edam and the recipe I have been looking at calls for meso III, but in both Stilton and Edam you can also use MA4001/4002. My question is can I use meso II in the Edam ? if so what would the difference be in flavor texture etc?
Thanks
John
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For those interested
if you use MA4001\4002 in place of Meso Type II in Stilton you will get a sharper flavour.
If you use MA4001\4002 in place of Meso Type III in Edam or Gouda you will end up with a Cheddar flavour. Meso Type III is the traditional culture in Edam.
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That's good to know, thanks! Wonder what danisco product is closest to a MesoIII? I will have to investigate that as I have a number of danisco meso products in my freezer atm.
Meso type III is LLC + LLL
MA 11 is the answer.
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MA 4001\4002 LL + LC + LD + ST
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I stumbled across this link that is very helpful.
http://www.artisancheesemakingathome.com/pdfs/cultures.pdf (http://www.artisancheesemakingathome.com/pdfs/cultures.pdf)