Cheddar, MM100 & MA11

[flip.tiffy]

I recently made a cheddar and mistakenly used the wrong culture (I think). I used MM100 instead of MA011...would anyone have any insight into exactly what my "cheddar" is now? Will it have a different taste, etc.?

From Cheesemaking.com:

MA 011: Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre
MM 100: Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre

Thanks for any responses!

[zenith1]

The MA series will acidify a little quicker than the MM. The MA has LL and LC while the MM has LL, LC,and LD which will add a slightly buttery flavor.  You could probably use either , the make being a little different and the flavor a little different as well.

[linuxboy]

MM will give you slight gas production. Not used in commercial cheddar for that reason. If openings in the paste are acceptable, you can use it. Flavor will be similar, pH curve will be different, as zenith mentioned.

[flip.tiffy]

Thanks for the reply guys, sounds like the taste won't be that "off" from a cheddar.

One thing I did notice was the coloring of the cheese after pressed, it almost has a true "cheddar" color bought from the stores and I used no coloring! Milk was raw as well.

[Cheese Head]

flip, I think you are talking about the most common US/Canadian coloured cheddar which is Kraft brand orange, go to Britain and most cheddar is white! There's a thread here on yellow cheese from raw cow's milk.

[flip.tiffy]

Yea sorry, when I said "true" i meant in America's cheddar "standards" =)