I've got a copy of Debra Amien-Boyes' book, "200 Easy Homemade Cheese Recipes", and in addition to mesophilic culture, several of her recipes also call for something called 'aroma mesophilic culture.' I'm not exactly sure what that is. I got into cheese making through Ricki Carroll's book, "Home Cheese Making", and have gotten my supplies from her site, cheesemaking.com. I don't see anything called 'aroma mesophilic culture' there and wonder if they're just using different terms for the same thing. Can anyone clear up this mystery for me?
Quote from: rwingett on March 12, 2011, 01:39:36 PM
I've got a copy of Debra Amien-Boyes' book, "200 Easy Homemade Cheese Recipes", and in addition to mesophilic culture, several of her recipes also call for something called 'aroma mesophilic culture.' I'm not exactly sure what that is. I got into cheese making through Ricki Carroll's book, "Home Cheese Making", and have gotten my supplies from her site, cheesemaking.com. I don't see anything called 'aroma mesophilic culture' there and wonder if they're just using different terms for the same thing. Can anyone clear up this mystery for me?
Aroma B meso (http://www.cheeseforum.org/Making/Culture_Manufacturers_Products.htm#Mesophile_Aromatic_Type_B)?
Welcome to the forum, rwingett.
I've attached an extract from The Cheesemaker (http://thecheesemaker.com/cultures.htm). It should help answer your question. If you search on Aroma B in other sites such as GlenGarryCheesemaking (http://glengarrycheesemaking.on.ca/index.htm) and Dairy Connection (http://dairyconnection.com/), you'll see it referenced.
-Boofer-
OK, that's starting to make sense now. What thecheesemaker.com refers to as 'Mesophile Aroma Type B/aka Flora Danica', cheesemaking.com refers to simply as 'Flora Danica' starter. They both appear to be what the Amrien-Boyes book calls 'aroma mesophilic starter.'
Thanks for the help. I think I foresee a Caerphilly cheese on the horizon.