Danisco MA4001 or MA4002 (rotation cultures), 25 DCU (for traditional farmhouse taste to cheese)

We find this produce one of the best choices for making your own fresh cheese. Price might seem a little High but it last super long because it only takes a little for every batch of cheese. Its worth it!

Stickers are expensive, but this was what I needed.

nice product

Update to prior review - horrific.This devise is probably the worst I have ever purchced. When temps of 86F it reads 197F... wow.... If I could give -5 Stars I would have. I make cheese and accuracy is everything when it comes to temperature.I would recomend "Do not buy"Totally disappoint.

Yummy cheese

Perfect .

I have made 150, 2 pound batches of cheddar with this culture. It works. I recommend a pH meter when making cheese as you should be hitting certain pH's during cheese making. Only a meter can tell you if you've hit them before going on to the next step. The pH meter will tell you if you have added enough culture or too much. If the culture gets old you can add more and still hit your pH targets--this is what I've found. The amount of culture you add it key to the process. If you add too little then the pH drops too slowly and you can end up stirring too long in the stage after the rennet has been added resulting in a curd that is too dry and won't press well.