Mesophilic Aroma B Culture - 10g


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A mesophilic lactic starter that also includes bacteria that produce diacetyl, a buttery-tasting compound. Commonly substituted for other mesophilic cultures in fresh cheeses when a buttery taste is desired.The culture can be used for chevre, Havarti, Baby Swiss, Gouda, Edam, Blue, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses at home.


  • 1/8 tsp. per 1 gallon(3.7liters)
  • 1/4 tsp. per 2-5 gallons(7.5-18.9 liters)
  • 1/2 tsp. per 5-10 gallons(18.9-38 liters).
Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used along with another Mesophilic culture to give Camembert/Brie a buttery flavor.

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