MM Series

MM culture is a blend of mesophilic cultures preferred for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and a minor amount of CO2 (gas) production is preferred or not an issue. Bacteriophage rotation available: MM101

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


Soft/fresh unripened or ripened cheeses, Brie, Camembert, Feta, Blue, Chevre, Continental cheeses such as Havarti, Gouda, Edam

Soft cheeses: 6-7 DCU per 100 liters milk (26-31 DCU per 1000 lbs. milk). Semi-hard cheeses: 11-12 DCU per 100 liters milk (48-53 DCU per 1000 lbs. milk).

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Kosher Dairy, certificate available


: *
: *
: *
GEO 17