Which Culture for Which Cheese?
The question every cheesemaker actually asks — answered cheese by cheese, including the one famous cheese that needs no culture at all.
Brie
Primary: MM 100 or Flora Danica
Adjuncts: Penicillium candidum + Geotrichum candidum
Culture guide →Camembert
Primary: MM 100 or Flora Danica
Adjuncts: Penicillium candidum + Geotrichum candidum
Culture guide →Cheddar
Primary: MA 11 (or the NECSM Mesophilic 5-pack)
Adjuncts: None — no mould or eye cultures
Culture guide →Havarti
Primary: Flora Danica or MM 100
Adjuncts: None required
Culture guide →Mozzarella (Cultured)
Primary: Thermophilic starter (TA 61 or the Thermophilic 5-pack)
Adjuncts: Optional mild lipase for flavour. No calcium chloride — it can prevent stretching
Culture guide →Parmesan / Grana Style
Primary: TA 61 + LH 100 adjunct
Adjuncts: LH 100 (Lactobacillus helveticus) for flavour and proteolysis
Culture guide →Swiss / Emmental
Primary: Thermophilic starter (TA 61 class)
Adjuncts: Propionic Shermanii — the eye-forming adjunct
Culture guide →Blue Cheese (Roquefort, Gorgonzola & Stilton Styles)
Primary: MM 100 or Flora Danica
Adjuncts: Penicillium roqueforti (PV for strong blues; PA/PS milder; LyoPro PR is the budget pack)
Culture guide →Feta
Primary: Mesophilic pack, or a feta blend (MT1 / Feta A class)
Adjuncts: Optional lipase for traditional piquancy
Culture guide →Chèvre & Fresh Goat Cheese
Primary: MA 11, MM 100, Flora Danica or a chèvre pack
Adjuncts: Geotrichum candidum only if ageing into Crottin / Sainte-Maure style
Culture guide →Cream Cheese, Sour Cream & Cultured Butter
Primary: Flora Danica (or MM 100 / Probat 222 class)
Adjuncts: None — the culture is the product
Culture guide →Yogurt & Kefir
Primary: Thermophilic yogurt culture (heated milk) or mesophilic heirloom cultures (room temp)
Adjuncts: Kefir grains are a living heirloom culture of their own
Culture guide →Washed-Rind Cheese (Munster, Taleggio & Époisses-Style)
Primary: MM 100 or Probat 222 class mesophilic
Adjuncts: Brevibacterium linens — plus brine washing on schedule
Culture guide →Halloumi — The Cheese With No Culture
Primary: None in the traditional make — rennet only
Adjuncts: Mint and brine are traditional; a mesophilic culture is a modern variation, not the tradition
Culture guide →The Culture Letter
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