Choozit MM 100 Mesophilic Culture
Mesophilic culture by Danisco Choozit (IFF) · Mesophilic
Foil pack as listed at retailer at New England Cheesemaking · checked October 23, 2026
Check current price at New England Cheesemaking Work out my dose
Our take
Take MA 11 and add the diacetyl-producing strain: you get the buttery note and a little gas that gives gouda and edam their small round eyes and gives havarti its open, creamy paste. MM 100 is also the mesophilic base most brie and camembert recipes build on before the white-mould cultures go in.
Details & dosage
| Culture family | Mesophilic |
| Made by | Danisco Choozit (IFF) |
| Strains / contents | Lactococcus lactis subsp. lactis + subsp. cremoris + biovar diacetylactis (adds diacetyl + CO2) |
| Pack | Foil pack as listed at retailer |
| Typical dose | Dose per packet directions for your batch size; reduce 25–50% for raw milk |
| Storage | Store in the freezer |
| Sold by | New England Cheesemaking |
| Price checked | $14.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Gouda
- Havarti
- Edam
- Brie
- Camembert
- Blue cheese
Good to know
- Buttery diacetyl flavour plus gentle eye formation
- The standard primary culture under brie and camembert moulds
- MM 100 and MM 101 are phage-rotation partners — same job, alternate them on a farmstead schedule
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Mesophilic Starter Culture (5-Pack) · Choozit MA 11 Mesophilic Culture · Flora Danica Mesophilic Culture ·