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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

Title: Question regarding mesophilic starter cultures
Post by: shotski on February 17, 2013, 02:42:30 AM

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

Title: Re: Question regarding mesophilic starter cultures
Post by: shotski on February 22, 2013, 10:21:59 PM

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.

Title: Re: Question regarding mesophilic starter cultures
Post by: bbracken677 on February 22, 2013, 10:23:50 PM

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.

Title: Re: Question regarding mesophilic starter cultures
Post by: shotski on February 22, 2013, 10:29:35 PM

MA 4001\4002    LL + LC + LD + ST

Title: Re: Question regarding mesophilic starter cultures
Post by: shotski on February 23, 2013, 03:19:32 AM

I stumbled across this link that is very helpful.

http://www.artisancheesemakingathome.com/pdfs/cultures.pdf (http://www.artisancheesemakingathome.com/pdfs/cultures.pdf)