Cultures for Soft cheese cultures for soft cheeses incl Saint Marcellin

Saint Marcellin is a surface ripened soft cheese made from cow’s milk. A typical recipe for would use soft cheese cultures such as a MM culture with PC and GEO.  Ripening yeasts or ARO 21 – HA can be added for additional flavour.

MM Acidifying

The MM range contains mesophilic cultures with the addition of a diacetyl producing strain to give extra aroma and flavour. Suitable for a wide range of soft cheese types and fermented dairy products.  MM cultures are part of the Choozit range from DuPont – Danisco.

MM 100 and 101 are bacteriophage alternatives.

Name Info Pack Size Price Min Order Quantity
MM 100 LYO More info125 DCU£16.92-
MM 100 LYO More info50 DCU£14.35-
OV100 LYO single dose (from MM100) More info100 litre dose£6.3910
OV100 LYO single dose (from MM100) More info400 litre dose£9.6310
MM 101 LYO More info50 DCU£14.35-
MM 101 LYO More info125 DCU£16.92-
OV101 LYO single dose (from MM101) More info100 litre dose£6.3910
OV101 LYO single dose (from MM101) More info400 litre dose£9.6310