What Are Adjunct Cultures, And How Are They Used In Cheese Making?

“I’ve been making cheese at home for a while now and have recently come across the term ‘adjunct cultures’. I understand the basics of using starter cultures, but I’m curious about how these adjunct cultures work and how exactly they’re used in the cheese-making process. Could you explain this in more detail and give me some practical tips? I’m interested in making some more complex cheese varieties and I’m wondering if adjunct cultures could help me with that. Thanks!”

-John, Melbourne, Australia.

What Are Adjunct Cultures, And How Are They Used In Cheese Making?

Hey John! It sounds like you’re well on your way in the fascinating world of cheese making. Adjunct cultures can seem a bit mysterious at first, but they’re really just one more tool in your cheesemaking toolkit. Let’s break it down together so you can decide how they can fit into your cheese-making practices.

What Are Adjunct Cultures?

Adjunct cultures are specific bacterial strains added during cheese making to enhance flavor, texture, and even the appearance of the cheese. Unlike starter cultures, which are primarily responsible for the acidification of milk, adjunct cultures play supporting roles. They introduce complex flavors and improve texture, making them particularly important for aged or specialty cheeses.

Why Are Adjunct Cultures Important?

What sets certain cheeses apart often boils down to the cultures used. Adjunct cultures bring a range of benefits:

• Flavor Development: These cultures can produce unique flavors that you can’t achieve with starter cultures alone. Think nutty, buttery, or even spicy undertones.
• Texture Enhancement: They help achieve the desired mouthfeel, whether it be creaminess or crumbliness.
• Rind Development: For cheeses that need a specific rind, certain adjunct cultures help in the formation and appearance of the rind.
• Extended Shelf Life: Some cultures can inhibit undesirable bacteria, extending the cheese’s shelf life.

How Adjunct Cultures Are Used

Now let’s get down to the nitty-gritty, John. When incorporating adjunct cultures, timing and concentration are key.

Adding to the Milk

Similar to starter cultures, adjunct cultures are added to the milk at the beginning of the cheese-making process. However, they don’t necessarily need to be added in large quantities. Often, just a small amount can bring about significant changes in the cheese’s final characteristics.

Ripening Period

Most adjunct cultures do their important work during the ripening phase. As the cheese ages, these bacteria produce enzymes that break down proteins and fats, evolving the cheese’s flavor and texture. This process can be thought of as the “secret sauce” that makes artisanal cheeses stand out.

Types of Adjunct Cultures

There are various kinds of adjunct cultures, each bringing something unique to the table. Here are a few popular types:

• Propionibacteria: Often used in Swiss and Emmental cheeses, these cultures create the signature holes and a sweet, nutty flavor.
• Brevibacterium linens: Essential for washed-rind cheeses, imparting that pungent aroma and reddish-orange color. Think Limburger.
• Lactobacillus helveticus: Adds depth to aged cheeses like Parmesan, making them more complex and nutty.
• Geotrichum candidum: Found in cheeses like Camembert and Brie, it gives a creamy texture and mild flavor.
• Penicillium roqueforti: The powerhouse behind blue cheeses, responsible for the iconic blue veining and strong flavors.

Practical Tips for Using Adjunct Cultures

Alright, John, so you’re ready to give adjunct cultures a try. Here are some practical steps:

1. Research: Before adding any culture, research the specific type of cheese you want to make. Each culture has unique requirements and benefits.
2. Purchase from Reputable Sources: Always buy your cultures from reputable suppliers. They should come with specific instructions on usage and storage.
3. Hygiene: Maintain a sterile environment. The success of your cheese depends on the right bacteria flourishing, not contaminants.
4. Follow Instructions: Adjunct cultures are often potent. Follow the supplier’s instructions closely for the best results.
5. Patience: Many adjunct cultures perform their magic over weeks, months, or even years. Patience will reward you with extraordinary cheese.

Combining Adjunct and Starter Cultures

A balanced approach works best. While starter cultures are critical for acidification and initial microbial activity, adjunct cultures complement and build upon this foundation. The key is a symbiotic relationship where each culture type supports the other.

Timing is Everything

Incorporate adjunct cultures after the starter cultures have started the acidification process. This layered approach ensures the adjunct cultures operate in an optimized environment, elevating the cheese to new heights.

Common Mistakes to Avoid

Avoiding these pitfalls will make your cheese-making journey smoother:

• Overusing Cultures: Bigger isn’t always better. Too many cultures can crowd the space and hinder each other’s function.
• Poor Timing: Adding adjunct cultures too early or too late in the process can lead to suboptimal results.
• Inadequate Storage: Cultures need to be stored at appropriate temperatures to remain viable. Store them in a freezer for long-term use.
• Ignoring pH Levels: Continuously monitor pH levels. Inconsistent pH can interfere with the cultures’ activity.

Real-Life Applications and Examples

Imagine you’re making a classic Brie, John. Here’s a breakdown of how you might use adjunct cultures:

1. Beginning the Process: Add a mesophilic starter culture to your milk to initiate acidification.
2. Introducing Adjunct Cultures: Add Geotrichum candidum to give that characteristic creamy texture and mild flavor.
3. Caring for the Cheese: Monitor the environment to ensure the adjunct cultures can propagate properly, contributing to rind development.
4. Observing the Results: As your cheese matures, you’ll notice the specific traits imparted by the Geotrichum take form, rewarding you with a perfectly ripened Brie.

When NOT to Use Adjunct Cultures

It’s not always necessary to use adjunct cultures. Here are a few scenarios where you might pass on them:

• Simple, Fresh Cheeses: For Mozzarella or Ricotta, the complex flavors adjunct cultures offer are not needed.
• Cost Concerns: They can be an added expense, so if you’re on a budget, you may stick with starter cultures alone.
• Experimentation Stage: If you’re just beginning to experiment, focus on mastering basic cheeses before introducing more variables.

Final Thoughts…

John, adapting adjunct cultures into your cheese-making process can open the door to a whole new realm of flavors and textures. From propionibacteria giving Swiss cheese its signature holes to Brevibacterium linens creating the rich tones of washed-rind cheeses, the possibilities are vast. Keep exploring, experimenting, and tasting. Thanks for sending in such an intriguing question, and happy cheese making!