Meso Cheese Cultures decoded

A while back I made up these flash cards of the bulk cheese cultures (from the dairy connection) I use and how they translate to those cute little packets they sell at New England Cheesemaking Supply.  I use this information all the time and I was thinking maybe someone out in cyberspace would find it useful too. Who knows.  I'd love it if you'd leave me a comment if this helps you.  It's nice not to feel like you are connecting :)

Here goes:
Mesophillic MA019- for hard and fresh cheeses.  Makes Cheddar, Colby, Feta, Chevre, etc. 

• Dose:
• 1/8 tsp to 1 gallon, 
• 1/4 tsp to 2-5 gallons 
• 1/2 tsp to 5-10 gallons milk.  
• Milder than MM100
• Cultures:
• L. lactis
• L. cremoris
• Replaces:
• Mesophillic Starter
• Mesophillic DS

Mesophillic MM100- for fresh cheeses. Makes Camembert, Gouda, Feta, Blue, Chevre and others where buttery flavor and/or eye formation is desired 

• Dose:
  
• 1/8 tsp to 1 gallon, 
• 1/4 tsp to 2-5 gallons 
• 1/2 tsp to 5-10 gallons milk.  
• Cultures:
• L. lactis
• L. cremoris
• L. biovar diacetylactis
• Replaces:
  
• Fromage Blanc DS

Mesophillic Aroma type B a/k/a Flora Danica- for soft goat cheeses.  Makes cottage cheese, sour cream, cultured butter, cultured buttermilk, fresh cheeses, Havarti, baby Swiss, Edam, Gouda, creme fraiche 

• Dose:
  
• 1/8 tsp to 1 gallon, 
• 1/4 tsp to 2-5 gallons 
• 1/2 tsp to 5-10 gallons milk.  
• Cultures:
• L. lactis
• L. cremoris
• L. biovar diacetylactis
• L. mesenteroides subsp. cremoris
• Replaces:
  
• Buttermilk DS
• Chevre DS
• Creme Fraiche DS
• Flora Danica DS
• Fresh Starter
• Sour Cream DS

Now every one of these that it replaces that has a DS after it I believe that it has rennet added to the packet.  So obviously you'd follow the recipe for that cheese and add rennet where it calls for it.  If you are using the book Home Cheesemaking and you want to make a cheese that uses a "DS" packet.....you probably should be getting a more advanced cheese making book.  That's where I am.  I've moved out of that book and into a different one to get better recipes that allow me to easily use the bulk starters.  I still use Home Cheesemaking a lot.   Its not going anywhere.