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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.

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

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

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.

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...