Semi-hard · Mesophilic
Cheese Culture for Gouda
Gouda's sweetness comes from process as much as culture: washing the curd removes lactose, so the MM 100 or Flora Danica culture cannot over-acidify it. The diacetyl strain in MM 100 gives the buttery note and the small round eyes.
At a glance
| Family | Semi-hard · Mesophilic |
| Primary culture | MM 100 or Flora Danica |
| Adjuncts | None required |
| Temperature logic | Mesophilic make with a washed curd — part of the whey is replaced with warm water |
| pH notes | Washed curd limits acid development — that is the process secret, not a different culture |
| Ageing | Brine, then age from 4 weeks (young, mild) to a year+ (crystalline and caramel-sweet) |
The shopping list
Primary culture
Choozit MM 100 Mesophilic Culture
$14.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Mesophilic make with a washed curd — part of the whey is replaced with warm water. Brine, then age from 4 weeks (young, mild) to a year+ (crystalline and caramel-sweet).
The one pitfall
Crediting the culture alone. Skip the curd wash and you have a different, sharper cheese.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.