Mesophile Cheese Culture (M244)


Only 1 left in stock

SKU: 787112X Category:
  • Supplied amount will inoculate 150 to 400 litres of milk depending on dosage used
  • An approximate guide for usage is 1 Dash mini spoon or 1/8th spoon to 8 litres of milk

Types of Cheese M244 can be used in:

  • All white mould such as Camembert, Brie and Triple Cream, Coulommiers,
  • All Blue vein varieties,
  • All wash rind varieties eg Raclette, Port Salut, Reblochon, Muenster Taleggio, Tilsit,
  • All washed curd Semi Soft Styles eg Colby, Edam., Gouda, Havarti, Cream cheese, Tomme (made with mesophile),
  • Sour cream, Quark, Fromage blanc, Chaource, Neufchatel, Chevre, Chèvre frais, St-Maure, St Marcellin, Valençay, Selles- sur- Cher, cultured butter, Mizithra,
  • soft fresh cheeses, Faisselle, Reblochon,
  • Lactic Acid Set cheeses, Pouligny St Pierre, Crottin, Jarlsberg (with mesophile culture culture), Manchego, Monterey Jack.


M244 is a mix of four different strains of mesophilic cultures:

  • Lactococcus lactis subsp. Lactis
  • Lactococcus lactis subsp. Cremoris
  • Lactococcus lactis ssp Lactis biovar. diacetylactis
  • Leuconostoc mensenteroides subs. cremoris

It is a very diverse culture that can be used across many styles of cheese. It is one of the most popular of all the starter cultures.

M244 produces medium carbon dioxide gas production, medium levels diacetyl (buttery flavour) and medium citrate fermentation. M235 is like M272 but M235 is a stronger flavour and gas producer.

Its primary functions are three-fold, to produce lactic acid to acidify the milk, releases quite a lot of flavour and to produce eyes or small holes in the cheese.

M244 is like M272, having Lactococcus lactis ssp diacetylactis added to create more flavour and gas production.

M244 also contains the Leuconostoc mensenteroides subs cremoris starter which is an important flavour producer because it has a unique ability to ferment the citrates in milk to produce diacetyl and aroma compounds and carbon dioxide.

The 3 out of 5 rating for acid production is important where over acidification maybe a problem. For white mould cheeses, some addition of TPM (50:50 M244:TPM is a good ratio but you can choose a ratio to suit you) may be also be a good idea if over acidification is an issue. See TPM2 for more details.

  • Flavour profile: 5 out 5
  • Acid production: 3 out 5
  • Resistance to bacteriophage: 5 out 5