Mesophile Cheese Culture (M255)


Only 1 left in stock

SKU: N933041 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 M255/M265 can be used on

Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English acid styles, UK territorial styles, Colby, Brick, Jack, Farmers, Cottage cheese, white cheese, Continental cheese, milled curd, washed curd styles. Some recipes recommend M265 or equivalent cultures for softer cheeses such as blue vein, white mould but there are better culture options for these cheeses.


M255/265 is a very traditional ‘allrounder’ culture best suited to hard cheese styles. The Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris are used in many other cultures and are among the first mesophilic cultures used in modern freeze-dried starter technology. Other aromatic lactic and aromatic and ripening cultures can easily be added to this culture to improve its characteristics.

Excessive acid production can be an issue with cultures containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris, be careful with dosages, cut sizes, acid development in the curds and whey at both hooping and post hooping.

  • Flavour profile: 2 out 5
  • Acid production: 4 out 5
  • Resistance to bacteriophage: 4 out 5