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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.
Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis biovar. diacetylactis
SKU CH-3066-DN
Weight 0.70 oz
Starting at: $10.95
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 Ruth Mitchell at 11/29/2015 9:52 AM
    Hi - I must transport the culture from the US to a Caribbean island -the flight is several hrs-I check a bag w the unopened culture in a thermos bag w several cold packs. And then it gets returned to a freezer. . .do you think it will still be 'good'?
    Hello Ruth,
    As long as you keep the culture in the freezer once you receive it from us it should be just fine out of the freezer (for transportation) for 3-5 days. There is no need for ice packs.
    The freeze dried cultures we sell will travel just fine in ambient temperatures (60-90 degrees F) for about four to five days however five days is pushing it if its very hot outside. So there isn't really a need for ice packs.
    Hope this helps.
    GetCulture Staff
  • From Deb Baxter at 07/24/2015 2:58 PM
    I'm looking to make a non dairy cheese. Is this culture blend in a lactose medium? Or is the medium considered non dairy?
    The basic answer to your question is Yes, the MM Series Culture does contain lactose.

    Most of our cultures are grown on a dairy component, usually Lactose, but the lactose is consumed in the fermentation process.

    95% of Freeze Dried Starter Cultures will be grown up on a dairy medium. I know we have some molds and surface ripening cultures that do not contain dairy (lactose) but you would still need a starter culture. We do have a non-dairy yogurt starter culture...

    The book, The Art of Natural Cheesemaking, by David Asher might be worth looking into. He 'makes' a lot of his own cultures.

    Good Luck!
    GetCulture Staff
  • From Practical Girl at 04/27/2015 3:42 PM
    Is this a direct set culture or a reculterable culture?
    The MM Series is a Direct Set Culture also refereed to as a (DVI) Direct Vat Inoculation.
    The MM may reculture but it was not designed for reculturing. We don't suggest using a 'mother culture' since it can through of the bacteria ratios giving you inconsistent results.
    Hope this Helps
    GetCulture Support
  • From Emily at 01/30/2015 6:58 PM
    How long is the shelf life for these in an opened vs. unopened package?
    Thank you!
    The MM culture will last about 2-3 years in the freezer unopened. Or about 2 years opened.
    Hope this helps.
    -GetCulture Support
  • From Gunilla at 11/09/2013 8:26 AM
    Would this culture be suitable for use in making queso fresco?
    Yes, the MM culture works very well for queso fresco. In fact, this is the culture we use in our queso fresco classes!
    GetCulture Support
  • From Deborah Rhodes at 05/21/2013 5:42 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.
    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.
  • Author: Staci
    I love the MM for Feta. I know there are other cultures that are more 'meant' for feta but the MM is a great deal for how much culture I get. I do add the Lipase powder to my feta though but mainly because I love that pleasantly biting, goaty taste.

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Supreme Coagulant Fresh cheese mold PF3402
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