What Are Some Common Starter Cultures Used In Cheese Making?

“I’m starting a small artisanal cheese-making business from my home in Montana and feel stuck understanding all the different starter cultures available. There are a lot of options and I’m not sure which ones are best for the different types of cheese. Can you help break down the common starter cultures used in cheese making and explain their roles in the process?” Thank you, Kimberly, Missoula, USA.

Hey Kimberly, I’m excited to hear about your cheese-making venture! Understanding starter cultures can indeed seem overwhelming at first, but once you get the hang of it, they’ll become your best friends in creating delicious cheeses. Let’s walk through some of the common starter cultures and their unique roles in the cheese-making process.

What Are Starter Cultures?

Starter cultures are crucial to cheese making. They’re composed of specific strains of bacteria that are carefully selected to initiate and control the fermentation of milk. This fermentation process helps transform milk into cheese by producing lactic acid, which coagulates the milk, and develops the cheese’s flavor and texture.

Common Types of Starter Cultures

Mesophilic Starter Cultures

Mesophilic cultures are perhaps the most widely used. These bacteria thrive at moderate temperatures (around 20-30°C or 68-86°F). They are essential for the production of many different kinds of cheese, especially those that don’t require high heat during their making process. Here are some specific uses:

• **Cheddar:** Mesophilic cultures are integral in developing the complex and sharp flavors found in cheddar cheese.
• **Colby:** Similar to cheddar but milder; again, mesophilic cultures are used here.
• **Camembert and Brie:** These soft cheeses leverage mesophilic cultures to create their creamy textures.
• **Blue Cheese:** Partially mesophilic cultures help in flavor development and milk coagulation.

Thermophilic Starter Cultures

Thermophilic cultures thrive at higher temperatures (around 37-45°C or 98-113°F). These cultures are particularly useful in making cheeses that are cooked at higher temperatures. They contribute to high-temperature curd formations and are pivotal for cheeses that require greater heat stability.

• **Parmesan:** Aged and with a hard texture, Parmesan uses thermophilic cultures to develop its characteristic nutty flavor and granular structure.
• **Mozzarella:** Essential for the stringy texture of Mozzarella, these cultures function well under high heat.
• **Swiss and Gruyère:** Known for their holes and nutty flavors, these cheeses also employ thermophilic cultures for proper development.

Specific Bacterial Strains and Their Roles

Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris

These strains are dominant in mesophilic cultures and are probably two of the most important bacteria in cheese making:

• **Acid Production:** They rapidly convert lactose to lactic acid, lowering the pH and helping the milk to coagulate.
• **Flavor Development:** Both strains contribute to the buttery notes found in many cheeses.

Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus

In thermophilic cultures, these bacteria play significant roles. Below are their contributions:

• **Curd Formation:** Essential for forming firm curds in high-heat cheeses like Mozzarella and Parmesan.
• **Texture and Flavor:** Critical in developing smooth textures and complex, sometimes tangy flavors.

Leuconostoc mesenteroides

This bacteria is typically an adjunct culture and adds another layer of flavor complexity:

• **Gas Production:** Produces carbon dioxide, contributing to the holes in Swiss cheese and adding a lighter texture to other cheeses.
• **Flavor Enhancement:** Produces diacetyl, imparting a distinct buttery flavor.

Why Are Starter Cultures Important?

The role of starter cultures goes beyond just fermenting the milk. They impact various aspects of the cheese:

• **Safety:** Lowering the pH through acid production inhibits the growth of spoilage organisms and pathogens.
• **Consistency:** Using specific cultures ensures that each batch of cheese produces the same flavor, texture, and quality.
• **Flavor Profile:** Various bacteria contribute different flavors and aromas, allowing for a myriad of cheese types and styles.

Starter Culture Selection

Choosing the right starter culture depends on several factors:

Cheese Type

Different cheeses require different bacteria. Some may need a combination of mesophilic and thermophilic cultures or specialized adjunct cultures.

Climate and Environment

If you’re making cheese in a warmer region, you might lean towards thermophilic cultures that can handle higher temperatures. Conversely, mesophilic cultures are more suitable for cooler climates.

Personal Preference

The flavor profile you’re aiming for will also guide your culture selection. Some starters produce more tangy flavors while others result in milder tastes.

For example, Kimberly, since you’re in Missoula, you might find that the seasonal temperature swings require a bit of flexibility. Many cheesemakers keep both types of cultures on hand to adapt to varying conditions.

Working With Starter Cultures

Here’s a step-by-step process to get you started:

1. Measuring: Use the exact quantities recommended by the culture supplier to ensure consistent results.
2. Temperature Control: Maintain the specified temperature ranges for mesophilic (20-30°C) and thermophilic (37-45°C) cultures during the setting time.
3. Troubleshooting: If you’re not getting the expected results, double-check the culture’s expiration date, storage conditions, and milk quality.

Remember, Kimberly, consistency is key. Always keep detailed records of your cheese-making process so you can replicate successful batches and learn from the less successful ones.

Storing Starter Cultures

Starter cultures are generally stored either as freeze-dried powders or frozen concentrates. Here’s how to handle them:

• **Freeze-Dried Powders:** These are typically stored at room temperature but should be kept in a cool, dry place away from direct sunlight.
• **Frozen Concentrates:** These needs to be stored in a freezer and thawed before use. They tend to have a longer shelf life and are often more potent.

Additional Tips

Some additional tips for using starter cultures more effectively:

• **Consistency:** Always use the same high-quality milk to maintain consistency in your cheese.
• **Cleanliness:** Ensure all your equipment is impeccably clean to avoid contamination.
• **Mixing Cultures:** It’s usually best to stick to one type of culture per cheese unless you’re following a recipe that calls for a blend. Mixing too many cultures can result in unpredictable results.

Kimberly, as you gain more experience, you’ll start experimenting with different cultures and even blends to create unique flavors. However, it’s best to start with well-established recipes and recommended cultures to familiarize yourself with how each one behaves.

Final Thoughts…

Kimberly, thanks for your thoughtful question! Starter cultures are the heart of cheese making, guiding you in creating a variety of delicious cheeses. From the more commonly used mesophilic and thermophilic cultures to specific strains like Lactococcus lactis and Streptococcus thermophilus, each plays a crucial role in determining the texture, flavor, and safety of your cheese. Remember to be mindful of your environment, the type of cheese you’re making, and your personal flavor preferences when choosing and working with these cultures. Happy cheese making!

Feel free to reach out when you try your first batch, I’d love to hear how it turns out!