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MM Series

MM culture is a mesophilic culture blend preferred for soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and a minor amount of CO2 production (causing air bubbles in cheese) is not an issue. Series MM consists of MM100 and MM101 -- these products are a bacteriophage rotation and are interchangable. Substitutions within the rotation may be made depending on availability.

What is a DCU?

Small (50 DCU) contains approx. 6 tsp culture for about (25) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.

Large (125 DCU) contains approx. 15 tsp culture for about (60) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.

Soft unripened and fresh unripened cheeses, including Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre.
Contains:
Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis biovar. diacetylactis
 
SKU CH-3066-DN
Weight 0.70 oz
Our price: $10.95
 
Size
Quantity
Used to make  Soft unripened and fresh unripened cheeses, including Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre.
Usage Rate Hobby Level  1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 3-5 gallons milk
Kosher status  OU Dairy Kosher
GMO Status  non-GMO
  • From Gunilla at 11/09/2013 9:26 AM
    Would this culture be suitable for use in making queso fresco?
    Hello,
    Yes, the MM culture works very well for queso fresco. In fact, this is the culture we use in our queso fresco classes!
    Thanks,
    GetCulture Support
  • From Deborah Rhodes at 05/21/2013 6:42 PM
    Is this culture from France (is it French) thanks and will you post to New Zealand
    Hello Deborah,
    The MM Series' country of origin is France. I'm sorry, at this time we do not ship internationally.
    Thanks,
    GetCulture Support

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Customer Reviews

  • Author: Kristin
    I love MM for cottage cheese, butter, & cream cheeses as well as soft mold ripened cheeses. It is a rich, "buttery" flavored culture.
  • Author: Cara
    I have used this culture for several years now to make fromage blanc/chevre (from goat's milk). It tastes delicious and keeps a long time in cold storage.

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