Discovering Bondost cheese from Sweden
With history dating back to the 19th century, Bondost, a Swedish classic, is cherished for its unique blend of flavors, […]
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Mesophilic culture
Definition and Scope
Mesophilic cultures are bacterial starter cultures that thrive at moderate temperatures between 20°C and 40°C. These cultures primarily consist of Lactococcus and Leuconostoc species, which initiate acidification during cheese making. Their activity defines numerous cheese styles including Cheddar, Gouda, and Camembert.
The scope of mesophilic cultures extends beyond basic acid production to flavor development and texture modification. These bacteria contribute to proteolysis and lipolysis during aging, creating characteristic flavors in aged cheeses. Their temperature sensitivity makes them unsuitable for high-temperature cooked cheeses like Swiss varieties.
Production Process
Mesophilic cultures are typically added to pasteurized milk at temperatures around 30°C during cheese production. The cultures begin converting lactose to lactic acid, lowering the milk’s pH over several hours. This acidification process helps coagulate casein proteins and creates the proper environment for rennet activity.
Manufacturers produce mesophilic cultures through controlled fermentation of selected bacterial strains. These are then freeze-dried or frozen for distribution to cheese makers. Proper handling requires refrigeration and protection from contamination to maintain culture viability and activity.
Sensory Profile
Mesophilic cultures produce clean, mild flavors with buttery and creamy notes in young cheeses. They generate diacetyl compounds that contribute distinct buttery aromas in varieties like Gouda and Havarti. The cultures typically avoid producing gas eyes or strong acidic notes when used within optimal temperature ranges.
During aging, mesophilic cultures develop more complex flavor profiles through enzymatic activity. They create balanced acidity and contribute to the development of nutty, savory notes in aged Cheddar and similar cheeses. The resulting flavor spectrum ranges from mild and milky to tangy and complex depending on aging duration.
Cheese Applications
Mesophilic cultures serve as primary starters for most rennet-coagulated cheeses that don’t require high cooking temperatures. They are essential for Cheddar production, where they control acid development during cheddaring. These cultures also dominate in washed-rind cheeses and many bloomy-rind varieties.
In soft-ripened cheeses like Brie, mesophilic cultures work alongside surface molds to create characteristic textures. They help develop the pliable paste while maintaining proper moisture levels. The cultures also prevent undesirable microbial growth by establishing dominant bacterial populations early in the cheese-making process.
Regional Examples
English territorial cheeses heavily rely on mesophilic cultures for their distinctive characters. Cheddar from Somerset and Cheshire cheese both use specific mesophilic strains that contribute to their regional identities. These cultures have been refined over centuries to produce consistent results in local production methods.
French Normandy cheeses like Camembert and Pont-l’Évêque utilize mesophilic cultures that complement their surface mold development. Dutch Gouda and Edam producers employ mesophilic cultures that withstand the pressing and brining processes unique to their traditions. Each region’s specific bacterial strains contribute to protected designation of origin characteristics.