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MA 4000 Series

Often referred to as the "farmhouse culture," MA 4000 series is a very versatile culture blend used for a variety of soft to hard cheeses with all types of milk. This culture is a unique blend of primarily mesophilic lactic acid cultures, plus a diacetylactis culture (provides buttery notes) and a thermophilic lactic acid culture (S. thermophilus) for flavor and quicker acid production during cheesemaking. Bacteriophage rotation available: MA 4002

This product is also available in 5 DCU size via special order (minimum order qty and possible lead time). Please call Dairy Connection if you wish to order 5 DCU size of this product.

Please Note: This item has newly-designed packaging. There is no change in the product within.


Recommended as a general-use culture to make medium to hard cheeses with all kinds of milk; can also be used to make soft and semi-soft cheeses such as quark and chevre.

Soft or semi-hard cheese: 5-10 DCU per 100 liters milk (22-44 DCU per 1000 lbs. milk). Quark or chevre: 2.5-5 DCU per 100 liters milk (11-22 DCU per 1000 lbs. milk).

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Streptococcus thermophilus

Kosher Dairy, certificate available


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GEO 17