Flavour and Ripening culture comparison chart

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Name of flavour and ripening cultureMain benefits. More details of these benefits are listed individually for each product on the cheesemaking shop websiteSpecies contained in the cultureCheddar/ Stirred Curd/ Cheshire/English Acid Styles White Mould (Traditional)White Mould (Stabilised)Lactic Curd/Goat and CowSt Maure, Valencay, St Marcellin, Epoisse stylesGoat or Cow FaisselleQuark and Cream CheeseLabnah (using cultured milk)Cultured Butter Sour Cream (acidic strong flavour)Crème FraicheCultured ButtermilkFromage Frais & Fromage BlancSoft Washed Rind, Port Salut, ReblochonHard washed rindEdam/ Gouda/HavartiTommeBlue VeinParmesan/Asiago/Hard ItalianEmmenthal/Gruyere/Comte styles/Baby SwissName of flavour and ripening cultureMain benefits. More details of these benefits are listed individually for each product on the cheesemaking shop websiteSpecies contained in the cultureCheddar/ Stirred Curd/ Cheshire/English Acid Styles White Mould (Traditional)White Mould (Stabilised)Lactic Curd/Goat and CowSt Maure, Valencay, St Marcellin, Epoisse styles
LH1fruity nutty flavor, decrease bitternessLH, LDL12111LH1fruity nutty flavor, decrease bitternessLH, LDL1
MA315creamy , diacetyl (dairy) flavorLD2222222222122MA315creamy , diacetyl (dairy) flavorLD2222
MA215open texture and increased blue LM21MA215open texture and increased blue LM
White mould (1,2,3,4,5)white mould and flavour and texture developmentPCA11White mould (1,2,3,4,5)white mould and flavour and texture developmentPCA11
Blue Mould (1,2,3,4)blue mould and flavour and texture developmentPR1Blue Mould (1,2,3,4)blue mould and flavour and texture developmentPR
Geotrichum candidum (1, 2, 3, 4)surface prep, acid neutralisation, flavour, texture GC111111Geotrichum candidum (1, 2, 3, 4)surface prep, acid neutralisation, flavour, texture GC111
Washed rind 1 (Brevibacterium linens)orange colour, sulphur flavour/aroma, rind formationBL11Washed rind 1 (Brevibacterium linens)orange colour, sulphur flavour/aroma, rind formationBL
Washed Rind 2 (MGE)creamy flavour, colour, key sulphur flavour/aroma, rind formationANWashed Rind 2 (MGE)creamy flavour, colour, key sulphur flavour/aroma, rind formationAN
Washed Rind 3 (MVA)Stimulate other cultures, earthy flavour, less acid flavourSX222222Washed Rind 3 (MVA)Stimulate other cultures, earthy flavour, less acid flavourSX222
Yeast 1 (KL71)acid neutralisation, flavour (alcohol, fruity, sulphur), texture KL2222222Yeast 1 (KL71)acid neutralisation, flavour (alcohol, fruity, sulphur), texture KL222
Yeast 2 (CUM)best acid neutralisation, flavour (floral, fruity), antimicrobialCUYeast 2 (CUM)best acid neutralisation, flavour (floral, fruity), antimicrobialCU
Yeast 3 (DH)good acid neutralisation, rind development, flavour (nutty, malty, cheesy), texture DH22Yeast 3 (DH)good acid neutralisation, rind development, flavour (nutty, malty, cheesy), texture DH
Aroma & Flavour 1 (ARN)Aroma, Normandy flavour, balanced surface flora, morgeBL, BL, AN, GC22Aroma & Flavour 1 (ARN)Aroma, Normandy flavour, balanced surface flora, morgeBL, BL, AN, GC22
Aroma & Flavour 2 (PLA)Activate surface flora, morge, Saviore/Alpine flavour, BL, AN, GC, DH22Aroma & Flavour 2 (PLA)Activate surface flora, morge, Saviore/Alpine flavour, BL, AN, GC, DH

Supporting notes

Ripening and Flavouring cultures are used to add one or more of flavour, aroma, texture and colour characteristics to a cheese and also may assist with surface preparation of the cheese that enables other cultures to work more effectively. These cultures can be used either singularly or in conjunction with other flavour and ripening cultures to improve the cheese. The dosage required for Flavour and Ripening cultures is usually significantly less than the dosage that you will be use to using for the Cheese and Yoghurt cultures. Note that if a container of Flavour and Ripening cultures can dose 3,000 litres and your milk volume is 10 litres that is a very miniscule amount of the Flavour and Ripening Culture that is required.
LEGEND
1Essential or high desirable for this cheese. It is usually good cheesemaking practice to use these cultures
2Recommended but optional. There maybe more than one option selected but only one option is required. See individual product descriptions for more details
SXStaphylococcus xylosus
GCGeotrichum candidum
PCAPenicillium candidum
DHDebaromyces hanseii
KLKluyveromyces lactis
BLBrevibacterium linens
ANArthrobacter nicotianae
CUCandida utilis
PRPenicillium roqueforti
LHLactobacillus helveticus
LDLactococcus lactis ssp Lactis biovar. Diacetylactis
PPropionibacterium
LDLLactobacillus delbrueckii subsp. lactis
updated 17 Oct 2016© 2016 Simple Dairy Solutions Pty Ltd t’a Cheesemaking
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