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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: cheezwhizz on January 24, 2011, 12:43:39 AM

Title: Cheddar, Freeze Dried Cultures - Recommendations?
Post by: cheezwhizz on January 24, 2011, 12:43:39 AM
   Im in the middle of placing an order to Dairy Con. and need to know what cultures are best for making chedders. Can some one help in a hurry ?  ...Thanks
Title: Re: Cheddar, Freeze Dried Cultures - Recommendations?
Post by: wharris on January 24, 2011, 01:41:23 AM
You have lots of choices....

I might suggest that you try the Dairy Connections MA19 (http://dairyconnection.com/commerce/catalog.jsp?catId=10).
There are numerous cheddar recipes for cheddar on this forum. Here is one of mine (https://cheeseforum.org/forum/index.php/topic,3168.msg25670.html#msg25670):
Basically this is using MA19 which contains the following strains. (I called it MA11 in my recipes....)
But there has been some talk of using other strains.
We have looked into using CHR-Hanson's R-707.  It is here (https://cheeseforum.org/forum/index.php/topic,3229.0.html).

Sailor uses his mother culture and makes his own. (Don't want to speak for you Sailor, but that is how I remember it.....)

I would suggest you find what works for you and develope your own process. 
Good Luck...
Title: Re: Cheddar, Freeze Dried Cultures - Recommendations?
Post by: cheezwhizz on January 24, 2011, 03:11:47 AM

   Thanks Wayne,

   Was ordering some culture's for  parms. And on a whim,  decided to try my hand at Cheddar's. This will be my first attempt, so thanks for the culture recommendation and the recipe post. Ill use that as a jumping off point and..... do some research after that. ...Thanks again...... All your posts have been a great help.

   Hugh
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