The Mesophilic culture from The New England CheeseMaking Company can be added directly to milk and takes out all the muss and fuss from the culturing processes in cheesemaking. Each packet of cultures will set up to 2 gallons of milk for making a variety of cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. The Mesophilic culture can also be used to ferment Kimichi. This culture can be kept in the freezer to last up to 2 years.
 

Mesophilic Cultures Features:

• Pack of 5 Mesophilic Cultures
• Use to make a varity of hard cheeses
• Make Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby
• Each packet will set up to 2 gallons of milk
• Keep Mesophilic Cultures packages in the freezer, will last up to 2 years
• Use this culture to ferment Kimichi

Mesophilic Cultures Contain:

• Lactose
• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris