What Are Cheese Cultures, And Why Are They Important?

“I’ve recently started experimenting with cheese making at home, and I’m getting a bit confused about cheese cultures. Can you explain what they are and why they’re important? I’m trying to make a variety of cheeses and want to ensure I get it right. Thanks!” Linda, Melbourne, Australia.

What Are Cheese Cultures, And Why Are They Important?

Hey Linda! Thanks for such a great question. Venturing into the world of cheese making can be pretty overwhelming, but it’s also super rewarding. Let’s talk about cheese cultures and why they are essential for your cheese-making adventure.

What Are Cheese Cultures?

Cheese cultures are specific strains of bacteria added to milk during cheese production. These cultures kick-start the fermentation process, which is critical for transforming milk into cheese. Without these bacterial cultures, you would pretty much just have spoiled milk.

Cheese cultures contain lactic acid bacteria species such as Lactococcus lactis, Lactobacillus, and Streptococcus thermophilus. These bacteria play diverse roles in the development of cheese, including acid production, texture formation, flavor development, and overall ripening.

Types of Cheese Cultures

There are a few different types of cheese cultures, each serving various purposes based on the kind of cheese you’re making. Here are the main ones you’ll encounter:

• Mesophilic Cultures: These cultures thrive at moderate temperatures (70-90°F). They’re often used in making cheeses like Cheddar, Gouda, and Camembert.
• Thermophilic Cultures: These bacteria love heat, thriving at temperatures between 104-113°F. They’re perfect for cheeses such as Parmesan, Swiss, and Mozzarella.
• Mixed (Blended) Cultures: Some cheese types require a combination of bacteria strains to create the right texture and flavor. Blended cultures can include both mesophilic and thermophilic bacteria.
• Mold Cultures: These are used for cheeses like Roquefort and Brie, where specific molds like Penicillium roqueforti and Penicillium camemberti play a key role in developing the characteristic blue veins or white rind.

Why Are Cheese Cultures Important?

The importance of cheese cultures cannot be overstated. Here’s why:

• Acid Production: The primary role of cheese cultures is to produce lactic acid from lactose (milk sugar). This acidification process is crucial because it lowers the pH of the milk, making it less suitable for harmful bacteria to grow. A properly acidified curd also affects the texture and flavor of the cheese.
• Texture Formation: Different cultures lead to various textures. For example, mesophilic cultures create firmer textures, while thermophilic cultures can give a stretchier, more malleable texture, perfect for pasta filata cheeses like Mozzarella.
• Flavor Development: Cheese cultures contribute significantly to the flavor profile of the cheese. The breakdown of lactose into lactic acid by these bacteria produces diverse flavor compounds, including diacetyl, which gives a buttery taste, and other metabolic by-products that add complexity to the flavor.
• Ripening and Aging: In cheeses that age over time, such as Cheddar or Parmesan, cheese cultures help in the breakdown of proteins and fats into smaller molecules, creating a more developed and intricate flavor as the cheese matures. Linda, since you’re making a variety of cheeses, the aging process will be something you’ll love experimenting with!

How to Use Cheese Cultures

Now, let’s talk about how to use these cheese cultures effectively. Depending on the variety of cheese, the method can differ slightly, but here are general steps:

1. Select the Right Culture: Choose a culture based on the type of cheese you plan to make. Pay attention to whether it is mesophilic, thermophilic, or a specific mold culture.
2. Prepare the Milk: Heat the milk to the recommended temperature as specified in your cheese recipe. For example, mesophilic cultures usually require milk to be around 85°F, while thermophilic may need it to be heated to around 110°F.
3. Add the Culture: Sprinkle the required amount of cheese culture onto the surface of the milk. Allow it to rehydrate for about 1-2 minutes before stirring it in gently.
4. Incubate: Maintain the milk at the right temperature to allow the culture to work its magic. This step varies in duration depending on the cheese you’re making.
5. Continue with Recipe: Follow the subsequent steps in your cheese-making recipe, which usually involve curd formation, cutting the curds, draining whey, and optionally aging the cheese.

Where to Buy Cheese Cultures

Cheese cultures are readily available from specialty stores or online retailers. Some well-known suppliers include:

• New England Cheesemaking Supply Company
• Cultures for Health
• The Cheese Maker

When purchasing, make sure you buy the right type for the cheese you’re planning to make. Most suppliers provide detailed information about the specific cultures they sell, which can be extremely helpful. Reading some reviews or joining cheese-making forums can also offer good insights.

Common Mistakes and Troubleshooting

Even experienced cheesemakers can sometimes run into problems. Here are some common mistakes to avoid and tips for troubleshooting:

• Not Controlling Temperature: Too high or too low temperatures can adversely affect the activity of cheese cultures. Use a good quality thermometer to monitor the milk’s temperature carefully.
• Skimping on Quality Milk: The quality of milk significantly impacts the final product. Use fresh, high-quality milk for the best results. Avoid ultra-pasteurized milk as it doesn’t work well in cheese making.
• Poor Sanitation: Bacteria other than your cheese cultures can ruin your cheese. Ensure all tools, pots, and surfaces are thoroughly sanitized to avoid contamination.

Experimenting and Understanding Profiles

Every cheesemaker eventually develops their own style and preferences. This is where your creativity can shine. Experiment with different cultures to see how they affect the texture and flavor profiles of your cheeses. Linda, since you’re new to this but adventurous, keeping a cheese-making journal can be incredibly helpful. Note the culture used, the temperature, the time for each step, and of course, the final results and any observations you make during the process.

Let’s consider an example:

If you’re making a traditional Gouda, you’d use a mesophilic culture. But what happens if you try a thermophilic culture? You might find a different texture or flavor, which could lead to an entirely new cheese that’s unique and personal to you. The possibilities are endless, and every batch is a learning experience.

Final Thoughts…

Linda, thanks again for your question. Cheese cultures are the invisible artisans behind each delicious cheese, playing a pivotal role in transforming milk into the incredible variety of cheeses we love. Understanding how to use them effectively can open up a whole new world of cheese-making for you. Don’t be afraid to experiment and enjoy every moment of the process. Remember, every mistake is just a stepping stone to perfecting your craft. Happy cheese making!