Print Page - Looking for the best Culture for Chedder

Title: Looking for the best Culture for Chedder
Post by: panamamike on June 30, 2018, 07:35:55 PM

Does anyone know what the proper culture for English Chedder would be? I have found recipes with MA4002, MA011 and in a recommendation for cultures page showed RA21 listed.
I would like to make as close to an original Chedder flavor as possible. Any suggestions would be greatly appreciated.

Title: Re: Looking for the best Culture for Chedder
Post by: GortKlaatu on June 30, 2018, 10:03:49 PM

Hey Mike

I think MA11 is a pretty classic culture for cheddar. Sometimes you see people adding some thermophiles but based on my research that's not a classic approach.

Mike

Title: Re: Looking for the best Culture for Chedder
Post by: dickdeuel on July 01, 2018, 12:22:53 AM

Mike - I have been using a combination of Ra21 and Flav54 with great success.

Title: Re: Looking for the best Culture for Chedder
Post by: panamamike on July 01, 2018, 10:50:44 PM

Thanks guys. I guess I'll go with the MA11 sense I don't have any Flav54 to add. Fourteen different cultures and no Flav54 imagine that. If I bought all the different strains and mixed cultures I would have to sell my house.

Title: Re: Looking for the best Culture for Chedder
Post by: thwaps on July 07, 2018, 12:08:41 AM

I'm glad to see RA 21 mentioned. I have been using that but most of the cheeses I've made with it are still aging...

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: panamamike on June 30, 2018, 07:35:55 PM