Andy Montoya
Cheese culture is a fundamental element of cheesemaking. It involves using a group of specific bacteria strains to make a particular type of cheese. The bacteria strains are combined and added to milk, where they break down lactose and produce lactic acid, raising the milk's acidity. This process helps the milk split into particles called curds, an essential ingredient in cheese production. Different types of cheese require different types of bacteria strains and ratios. The two most common types of cheese cultures are mesophilic and thermophilic, which are used at moderate or medium temperatures and higher temperatures, respectively. Mesophilic cultures are used to make most cheeses, while thermophilic cultures are used for drier and longer-aged cheeses.
| Characteristics | Values |
|---|---|
| Purpose | To form the substance of the cheese |
| Composition | Specific strains of combined bacteria |
| Function | Raise the acidity of milk by converting lactose into lactic acid |
| Types | Mesophilic, Thermophilic, Direct-Set, Mother Culture, Starter Culture, etc. |
| Temperature | Mesophilic: 20-30°C or 68-125°F; Thermophilic: 45-50°C or 104-140°F |
| Uses | Mesophilic: Mozzarella, Camembert, Brie, Cheddar, Gouda, etc.; Thermophilic: Parmesan, Mozzarella, Swiss, Gruyere, etc. |
| Storage | Freeze-dried and stored in the freezer |
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What You'll Learn
The role of cheese cultures
Cheese cultures are a fundamental element of cheesemaking. They are groups of specific bacteria strains that are combined to make a particular type of cheese. Cheese cultures are used to form the substance of the cheese and influence its flavour and texture.
Cheese cultures are used to raise the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid. This process helps the milk split into particles called curds, an essential ingredient for producing cheese. The lactic acid causes milk to become more acidic by consuming the sugar inside it. After this process, the cheese begins to develop its unique flavour, texture, and smell.
The two most common types of cheese cultures are mesophilic and thermophilic. Mesophilic cultures are used to make low-temperature and fresh cheese and are the most common type of culture, used in several different cheese recipes. They perform best at moderate or medium temperatures up to 90°F and are ideal for making a variety of hard cheeses such as Cheddar, Jack, and Gouda. Thermophilic cultures are used to make longer-aged cheese heated to higher temperatures. They work well with warmer temperatures between 68-125°F and are used to make cheeses like Mozzarella, Parmesan, and Swiss.
Cheese cultures can also be classified by the type and ratio of bacteria strains they contain. The specific combination of bacteria strains and their ratios will vary depending on the type of cheese being made. For example, Diacetylactis adds a slightly buttery flavour to the finished cheese, while Leuconostoc aids in the production of CO2 gas, contributing to a more open texture in the final cheese.
Cheese cultures are typically sold as freeze-dried (Lyophilized) cultures in small or large culture packs, making it convenient for both artisanal and home cheese makers to measure and add the desired amount of starter culture to their milk.
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Types of cheese cultures
Cheese culture is a fundamental element of cheesemaking, used to form the substance of the cheese. Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They are also used to help good bacteria in the milk flourish and lead to a richer, more developed flavour.
Cheese cultures can be broken down into two main types: mesophilic and thermophilic. Mesophilic bacteria grow best in milk that is between 68 and 100 degrees Fahrenheit. This type of culture is used to produce the majority of cheeses that cannot be heated to a high degree, including Mozzarella, Camembert, Brie, Blue, Feta, and Fromage Blanc. It is also used to make harder cheeses such as Monterey Jack, Cheddar, Edam, and Gouda.
Thermophilic bacteria thrive in environments up to 125 degrees Fahrenheit. They are often used to make Swiss and Italian cheeses, as well as harder cheeses like Romano and Manchego. Some thermophilic cultures can also be used to make a variety of soft cheeses, including Mozzarella and some Alpine Tomme-style cheeses.
Within these two main categories, there are a variety of strains. For instance, within the mesophilic category, there is the MM100-101 culture, which is used to make Mozzarella, Camembert, Brie, Blue, Feta, and Fromage Blanc. There is also the MA 4001-4002 culture, which is used to make harder cheeses like Roquefort, Cheddar, Gouda, and more.
Cheese cultures come in three basic forms: freeze-dried, frozen, and, less commonly, liquid form. They are typically purchased in culture packs that contain lyophilized cultures and some nutrients specific to bacterial regeneration.
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Choosing the right culture
There are two main types of cheese cultures: Mesophilic and Thermophilic. Mesophilic cultures are the most common type, used to produce the majority of cheeses that cannot be heated to high temperatures. They work well in warmer temperatures, ranging from 68-125°F (20-51°C). This type of culture is used to make a variety of cheeses, including Mozzarella, Camembert, Brie, Cheddar, Gouda, and more.
Thermophilic cultures, on the other hand, are used for making cheese heated to higher temperatures, typically around 104-140°F (40-60°C). These cultures are used for producing longer-aged, drier cheeses such as Parmesan, Romano, and Swiss. Some thermophilic cultures can also be used to make soft cheeses like Mozzarella and certain Alpine Tomme-style cheeses.
When selecting a cheese culture, it is important to consider the type of cheese you want to make and the desired flavour profile. Different cultures will produce varying flavours and textures in the final cheese. For instance, Diacetylactis adds a slightly buttery flavour, while Leuconostoc aids in producing CO2 gas, resulting in a more open and buttery texture in cheeses like Brie and Camembert.
For beginners, choosing a pre-measured small culture pack can be a great starting point. These packs contain a blend of cultures specifically designed for a particular type of cheese, making the process more straightforward. Additionally, using a direct-set culture is recommended as it allows you to know the exact amount of culture activity you are using.
It is worth noting that some cheeses can be made without a cheese culture, such as certain types of fresh, unaged cheeses like cream cheese and cottage cheese. However, most cheeses require a starter culture to initiate the transformation of milk into cheese.
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How to use a starter culture
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They are used to help good bacteria in the milk flourish and lead to a more rich and developed flavour. The primary function of cheese cultures is to raise the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid. This process helps the milk split into particles called curds, an essential ingredient for producing cheese.
Starter cultures are used to ripen the milk. Most starter cultures come with a specific blend of bacteria that can be used to make a particular type of cheese. However, some starter cultures have a broader use and can be used for a variety of cheese recipes. For instance, Mesophilic Culture can be used for a range of cheese recipes from semi-soft to hard.
When making cheese, it is important to start with a healthy culture. If the culture is not strong enough, rogue bacteria from the surrounding environment may outpopulate the culture, which could be unsafe for health. Direct-set powdered cheese starter cultures have a frozen lifetime of a year or more, but once used to make cheese, a new packet of powdered starter culture is needed for the next batch of cheese. However, by making and preserving your own mother culture, you can effectively inoculate many gallons of cheese without using a new packet of starter.
For thermophilic cultures, ripen at 110°F for 6-8 hours, or until it becomes a yogurt-like consistency. Proper coagulation has been achieved when the milk is between the consistency of pancake batter and yogurt. It may separate from the sides of the jar and be shiny. When the milk has fully coagulated, taste it. It should be acidic and a little sweet. Once the milk has properly ripened and passed the taste test, chill the jar immediately. Keep the starter in the refrigerator for up to three days for cheesemaking or freeze immediately.
Small culture packs are pre-measured and easy to use. Large culture packs offer more complex customisations for artisanal and hobbyist cheese makers.
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History of cheese cultures
The production of cheese is believed to predate recorded history, beginning over 7,000 years ago. There is no conclusive evidence indicating where cheesemaking originated, but it is thought that cheese was first discovered around 8000 BC when sheep were first domesticated. Early cheesemaking evidence has been found in the Middle East, Europe, and Central Asia.
Cheese was likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo. The leak-proof stomachs and bladder-like organs of these animals were used to store and transport milk, and the inherent supply of rennet would cause the milk to curdle. Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants.
The word "cheese" comes from the Latin word "caseus", which has its roots in the proto-Indo-European root "kwat", meaning "to ferment or become sour". Early Roman texts describe how the ancient Romans enjoyed a wide variety of cheeses, and cheese-making was considered an art form. Pliny's "Natural History" (77 CE) devotes two chapters to the diversity of cheeses enjoyed by the Romans of the early Empire.
In the Middle Ages, locales developed their own cheese-making traditions, and most of the cheeses we know today were first recorded during this period. The existence of cheddar has been documented since the 1500s, Parmesan since 1597, Gouda since 1697, and Camembert since 1791.
The mass production of cheese began in 1815 with the opening of the first cheese factory in Switzerland. Soon after, scientists discovered how to mass-produce rennet, and industrial cheese production spread. However, factory-made cheese did not overtake traditional cheese-making until the World War II era, when processed cheese became popular in America.
Cheese cultures are a fundamental element of cheesemaking, as they are used to form the substance of the cheese. They are specific bacteria strains that are combined to make a particular type of cheese. The primary function of cheese cultures is to raise the acidity of milk by converting milk sugars into lactic acid, which helps the milk split into curds, an essential ingredient for producing cheese. Different types of cheese require different types of bacteria strains and ratios.
The two most common types of cheese cultures are mesophilic and thermophilic. Mesophilic culture is used to make low-temperature and fresh cheese, while thermophilic culture is used for longer-aged cheese heated to higher temperatures. Mesophilic culture is the most common of the two and is used to produce the majority of cheeses that cannot be heated to high temperatures, such as mozzarella, Parmesan, and Swiss cheese. Thermophilic culture is used for cheeses like mozzarella, some Alpine Tomme-style cheeses, and yogurt.
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Frequently asked questions
A cheese culture is a group of specific bacteria strains combined to make a particular type of cheese.
Cheese cultures are essential in the cheesemaking process as they help to form the substance of the cheese. They also help to raise the acidity of the milk by converting the lactose into lactic acid.
The two most common types of cheese culture are Mesophilic and Thermophilic. Mesophilic culture is used for low-temperature and fresh cheese, while Thermophilic culture is used for longer-aged cheese heated to higher temperatures.
The type of cheese you want to make will determine the type of bacteria strain and the ratio of each strain used. Most cheese recipes list the type of cheese culture required. For beginners, it is recommended to use a direct set culture so you know the amount of culture activity.
If stored properly in the freezer and not older than two years, your cheese culture should be fine to use. Active culture will coagulate milk when left out overnight.
