I buy culture in the big packages, and I use the amount of culture that is printed on the package. As a general rule it says 1/4 tsp per 2 to 5 gallons of milk. I always use 4 gallons so I use 1/4 tsp.

I have been comparing recipes in my books and in some cases, like Gorgonzola, they call for more culture. One book calls for 1/4 tsp for 6 quarts, and another book calls for 1/2 tsp for 4 gallons.

I am wondering what difference it would make if I used too much or too little culture. By going by the manufacturer’s suggestion, I think I’m right, but if I used a recipe that called for more and I did that, what does it do to the cheese?

One of the books I have call out the culture by strand, like MA 11 or MM100 and it calls for more culture than my package of culture recommends.

I read on Rikki Carrol’s site that have dry cheese can be a result of too much culture, so I am curious as to what the culture actually does. I know that it lowers ph level.

I need a chemistry lesson here, in respect to results that I understand.

How about the theory that Gorgonzola is not heated up and cooked like hard cheeses are, so therefore it needs extra culture to lower the ph level. I used the Rikki Carrol recipe, which I am sure is good, but I still want to understand what the culture does.

I would go with what it says on the package. Depending on the maufacturer the strengths could be differant.
Gorgonzola is basicaly a Brie except with the introduction of Rockford culture.
The More culture the faster the process, usualy u dont want it fast with regular cheeses since it would be hard to control the PH, Bloomed cheese thrive on acid so it is not so important. The more vigarous the process the more heat it generates.