Hard / aged · Mesophilic
Cheese Culture for Cheddar
The most useful surprise in cheesemaking: cheddar is a mesophilic cheese. It is never cooked hot enough to need thermophiles. MA 11's two clean Lactococcus strains — fast acid, no gas, no diacetyl — are the classic cheddar culture, and a 50 DCU foil is the cheapest way to make a lot of it.
At a glance
| Family | Hard / aged · Mesophilic |
| Primary culture | MA 11 (or the NECSM Mesophilic 5-pack) |
| Adjuncts | None — no mould or eye cultures |
| Temperature logic | Cook only to about 100–102°F — which is exactly why mesophilic cultures survive a year of ageing |
| pH notes | Drain whey around pH 6.1–6.45; mill the curd around pH 5.6; finished cheddar lands about 5.1–5.4 |
| Ageing | Wax, cloth-bind or vacuum-seal and age 2 months to 2+ years at 50–55°F |
The shopping list
Primary culture
Choozit MA 11 Mesophilic Culture
$14.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Cook only to about 100–102°F — which is exactly why mesophilic cultures survive a year of ageing. Wax, cloth-bind or vacuum-seal and age 2 months to 2+ years at 50–55°F.
The one pitfall
Using an aromatic, gas-producing culture and wondering where the holes and off-flavours came from. Cheddar wants clean MA-type acid.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.