I made Cheddar using Mesophilic “M”... is that bad? What is the difference between “M” and “A” and is it absolutley necesssary to use the “right one” for the cheese you are making?

Thanks, Matt

one of them produce a little co2 which is not nice to cheddar, and work best with Gouda

Nabil can you explain further? Why ok for Gouda but not cheddar?

According to the Dairy Connection, the Mesophilic M culture contains 3 separate cultures:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis

For soft ripened, and fresh (unripened) cheeses:
Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, etc…

Mesophilic A only contains 2:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

For semi-soft and fresh cheeses:
Cheddar, Colby, Monterey Jack, Feta, Chevre, etc…

I assume it’s the extra culture in “M” that’s needed for the other cheeses.

I made a gouda with the “A” culture from New England Cheesemaking. They don’t call it “A” and they don’t seem to have the “M” culture but they say there’s can be used for Cheddar, Monteray Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.

Sal

MM contains LLD
MA does not

LLD Lactococcus lactis subsp
produce some small eyes in cheese for cheeses such Gouda, Edam or Havarti.

in cheddar , we do not want any eye formation, we only allow very very few mechanical opening.