Question regarding mesophilic starter cultures

[shotski]

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

[shotski]

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.

[bbracken677]

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.

[shotski]

MA 4001\4002    LL + LC + LD + ST

[shotski]

I stumbled across this link that is very helpful.

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