Everything You Need to Know About Mesophilic Cheese Culture

What is Mesophilic Cheese Culture?

Mesophilic cheese culture is a type of bacterial culture used in cheese making that thrives at moderate temperatures, typically between 68-102°F (20-39°C). These cultures play a crucial role in the cheese making process, contributing to flavor development, texture, and the overall character of many popular cheese varieties.

Understanding the Basics of Mesophilic Culture

Mesophilic culture is primarily composed of lactic acid bacteria. These beneficial bacteria work by converting lactose (milk sugar) into lactic acid. This process is essential for:

• Lowering the pH of the milk
• Helping to form the curd
• Developing flavor compounds
• Preserving the cheese

Common bacteria in mesophilic cultures include Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.

How is Mesophilic Culture Used in Cheese Making?

Mesophilic culture is used in the cheese making process in several ways:

1. It’s added to heated milk to begin the fermentation process
2. The culture works to acidify the milk, preparing it for curd formation
3. It continues to work during the aging process, developing flavors over time
4. In some cheeses, it contributes to the formation of eyes or holes

The amount of culture used and the specific strains can greatly influence the final cheese product.

Benefits of Using Mesophilic Starter Culture

Mesophilic starter culture offers several benefits in cheese making:

• Versatility: It’s used in a wide variety of cheese types
• Flavor development: Contributes to complex flavor profiles
• Texture: Helps achieve desired textures in many cheeses
• Temperature flexibility: Works well at room temperature
• Preservation: Aids in natural cheese preservation

Types of Cheeses Made with Mesophilic Culture

Mesophilic culture is used in making a variety of cheeses, including:

• Cheddar
• Gouda
• Colby
• Monterey Jack
• Feta
• Camembert
• Brie
• Cottage cheese
• Cream cheese
• Chevre (goat cheese)

These cheeses range from soft to hard, fresh to aged, showcasing the versatility of mesophilic cultures.

Exploring Different Cheese Varieties Using Mesophilic Culture

Let’s explore how mesophilic culture contributes to some popular cheese varieties:

Cheddar

Mesophilic culture is crucial in developing Cheddar’s sharp, tangy flavor and firm texture. The culture continues to work during the aging process, contributing to the cheese’s complex flavor profile.

Brie and Camembert

In these soft-ripened cheeses, mesophilic culture works alongside surface molds to create their characteristic creamy texture and earthy flavors.

Feta

Mesophilic culture helps develop Feta’s tangy flavor and crumbly texture. It’s often used in combination with thermophilic culture for this cheese.

Common Cheeses Made with Mesophilic Starter Culture

Here’s a closer look at some common cheeses that use mesophilic starter culture:

Cheese Type	Texture	Flavor Profile
Cheddar	Firm	Sharp, tangy
Gouda	Semi-hard to hard	Sweet, nutty
Colby	Semi-hard	Mild, sweet
Cream Cheese	Soft, spreadable	Mild, tangy
Feta	Crumbly	Salty, tangy

Creating Mesophilic Cultured Cheese at Home

Making cheese at home using mesophilic culture can be a rewarding experience. Here are some tips:

1. Start with simple cheeses like cream cheese or feta
2. Ensure your equipment is properly sterilized
3. Use fresh, high-quality milk
4. Follow recipes closely, especially regarding temperature and timing
5. Be patient – cheese making takes time and practice

Choosing the Right Mesophilic Starter Culture

When selecting a mesophilic starter culture, consider these factors:

• The type of cheese you’re making
• Desired flavor profile
• Texture goals
• Single strain vs. mixed strain cultures
• Direct set vs. bulk starter options

Remember, different mesophilic cultures can produce varying results, even in the same type of cheese.

Factors to Consider When Selecting Mesophilic Culture

When choosing a mesophilic culture for your cheese making, keep these points in mind:

1. Cheese recipe requirements
2. Culture strength and activity level
3. Storage capabilities
4. Ease of use
5. Consistency of results
6. Cost-effectiveness

Your choice can significantly impact the success of your cheese making endeavors.

Comparing Mesophilic vs. Thermophilic Starter Cultures

While both are essential in cheese making, mesophilic and thermophilic cultures have distinct characteristics:

Characteristic	Mesophilic Culture	Thermophilic Culture
Optimal Temperature	68-102°F (20-39°C)	108-128°F (42-53°C)
Common Cheese Types	Cheddar, Gouda, Brie	Mozzarella, Parmesan, Swiss
Flavor Profile	Mild to sharp	Often more complex
Acidification Rate	Generally slower	Typically faster

Tips for Using Mesophilic Culture in Cheese Making

To get the best results when using mesophilic culture in your cheese making, consider these tips:

1. Always use fresh culture for optimal activity
2. Follow temperature guidelines closely to ensure proper culture activation
3. Allow sufficient time for the culture to work before adding rennet
4. Monitor pH levels throughout the cheese making process
5. Experiment with different strains to find your preferred flavor profile
6. Keep detailed records of your cheese making process for consistency

Benefits of Mesophilic Culture for Homemade Cheeses

Using mesophilic culture in home cheese making offers several advantages:

• Works well at room temperature, making it ideal for home environments
• Versatile, allowing you to make a wide variety of cheeses
• Generally easier to work with compared to thermophilic cultures
• Produces consistent results with proper handling
• Can be used to make both fresh and aged cheeses
• Contributes to natural preservation of the cheese

How to Make Mesophilic Cheese Culture at Home

While commercial cultures are readily available, some cheese makers prefer to make their own mesophilic cheese culture. Here’s a basic overview of the process:

1. Start with raw milk or cultured buttermilk as a base
2. Warm the milk to about 86°F (30°C)
3. Allow the milk to ferment at room temperature for 12-24 hours
4. Once thickened, refrigerate the culture
5. Use within a week for best results

Note that homemade cultures may not be as consistent as commercial options and carry a higher risk of contamination.

Step-by-Step Guide to Creating Mesophilic Starter Culture

For those interested in making their own mesophilic starter culture, here’s a more detailed guide:

1. Choose your milk base (raw milk or cultured buttermilk)
2. Sterilize all equipment thoroughly
3. Warm the milk to 86°F (30°C)
4. Pour the milk into a sterilized glass jar
5. Cover with a clean cloth or coffee filter
6. Let sit at room temperature for 12-24 hours
7. Check for thickening and a slightly sour smell
8. Once set, refrigerate immediately
9. Use within 5-7 days for best results

Common Mistakes to Avoid When Making Mesophilic Starter

When creating your own mesophilic starter culture, be aware of these common pitfalls:

• Using non-sterile equipment, leading to contamination
• Incorrect incubation temperature
• Overfermentation, resulting in an overly acidic starter
• Using ultra-pasteurized milk, which may not culture properly
• Failing to refrigerate the culture once it’s set
• Using the culture when it’s too old or shows signs of contamination

FAQs About Mesophilic Cheese Culture

Here are some frequently asked questions about mesophilic cheese culture:

Q: Can mesophilic culture be used for non-dairy cheeses?

A: While traditionally used for dairy cheeses, some cheese makers have experimented with using mesophilic cultures in non-dairy cheese alternatives. However, results may vary, and specialized cultures for non-dairy cheese making are often more suitable.

Q: How long does mesophilic starter culture last?

A: Commercial freeze-dried mesophilic cultures can last up to two years when stored properly in the freezer. Homemade liquid cultures typically last about a week when refrigerated.

Q: Can I use yogurt as a mesophilic starter culture?

A: While yogurt contains lactic acid bacteria, it’s typically made with thermophilic cultures. For mesophilic cheeses, it’s best to use a proper mesophilic culture or cultured buttermilk.

Troubleshooting Mesophilic Cheese Culture Issues

Even experienced cheese makers can encounter issues with mesophilic cultures. Here are some common problems and solutions:

Dealing with Contamination in Mesophilic Culture

Signs of contamination include off-odors, unusual colors, or mold growth. If you suspect contamination:

• Discard the culture immediately
• Review your sanitation procedures
• Check the quality of your milk source
• Ensure proper storage temperatures

Reviving Weak Mesophilic Starter Cultures

If your culture seems weak or slow to activate:

• Check the expiration date of your culture
• Ensure you’re using the correct amount of culture
• Verify that your incubation temperature is correct
• Consider using a fresh culture or switching brands

Conclusion: Mastering Mesophilic Cheese Culture

Mesophilic cheese culture is a versatile and essential tool in the cheese maker’s arsenal. Whether you’re crafting a sharp cheddar, a creamy brie, or a tangy feta, understanding and mastering the use of mesophilic cultures can elevate your cheese making to new heights.

Remember, cheese making is both an art and a science. While mesophilic cultures provide the scientific foundation, your creativity and experimentation will help you develop unique and delicious cheeses. Don’t be afraid to try different combinations of cultures, adjust aging times, or even create your own cheese recipes.

As you continue your cheese making journey, keep detailed notes of your processes and results. This will help you refine your techniques and consistently produce high-quality cheeses. With practice, patience, and a good understanding of mesophilic cultures, you’ll be well on your way to becoming a skilled artisanal cheese maker.

Happy cheese making!