What Cheddar Culture do you use?

[wharris]

Just curious what everyone uses: 
I use this:
EZAL MA11
Contains:

• (LL) Lactococcus lactis subsp. lactis
• (LLC) Lactococcus lactis subsp. cremoris

I know there are fancier cultures out there.  Mine is a strictly Mesophilic approach, But I know that there are some Mesophilic-Thermophilic hybrids out there. 

Love to know what you pros use.

[DeejayDebi]

Depends on where my last order went out to and which recipe I am using:

Choozit™ MA11
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(Dairy Connections)

or

CHOOZIT™ 102
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(Danlac- bulk package)

or

Choozit™ RA 24
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(SSP) Streptococcus salivarius subsp. thermophilus
(Danlac)

[wharris]

So,  Sometimes you use both "CHOOZIT™ 102"  and "Choozit™ RA 24" in the same batch?

[DeejayDebi]

Nope sorry I thought I put the or in there someplace. one or the other. I fixed it - sorry again.

When I am making just squeeky cheese aka cheese curds or making a horseradish cheedar I use the RA 24 because of the increased heat you get firmer curds making them more squeeky longer. It also seems to bring out more of the horseradish flavor with the hotter curds.

[DeejayDebi]

You could also use a combination of MA 11 and Thermophilic Type C or the 102 and Thermophilic Type C to achive the same affect.

[wharris]

Sounds real good.  Thanks so much.

[DeejayDebi]

Your most welcome sir!

[SecondMouse]

Wow, I have alot of studying to do.
I'm about to do my first cheddar and I'm using a little white packet that says Mesophilic on it, which I got from New England cheesemaking supply. No other details.

[DeejayDebi]

Quite a few of the books I've read say Mesophilic culture or Thermophilic culture and are not specific. You can use any one that you have or make one from yogurt or buttermilk if you wish. The cultures I listed are just suggested alternatives that worked well for me.

[wharris]

When you use a thermophilic culture, do you adjust temp?

[FRANCOIS]

I am by no means a cheddar expert, so take this for what it's worth.  I assume you are talking about proper cheddar, not farmhouse or stirred.  Proper chedar requires a meso culture or you'll never get your pH down during the cheddaring.  Any aggressive meso acidifier will do:
Kazu
MA4001
MA
RM

[DeejayDebi]

Yes Wayne I do. but as I mensioned only for sweaky cheese curds.

[wharris]

Thanks Deb.  I may try that.

FRANCOIS - where do you get some of those cultures?  I've never heard of Kazu

[DeejayDebi]

Egon sells a Kazu1 1000 I LYO 50 DCU for making Gouda Cheese

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetilactis
Lactobacillus helveticus
Carrier: Sucrose, Maltodextrins

but that's the only one I found.

[wharris]

oh,  a Gouda culture? 

ok - See this is the really the basis for my question.  I am trying to see what others use for Cheddar.

When I go grab a block of cheddar from the store, I always wonder what starter culture thay used, and since I can't aske them,  I thought I would ask those in this forum.