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
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.
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.
MA 4001\4002 LL + LC + LD + ST
I stumbled across this link that is very helpful.
http://www.artisancheesemakingathome.com/pdfs/cultures.pdf (http://www.artisancheesemakingathome.com/pdfs/cultures.pdf)