Flora Danica vs MM 100: The Aromatic Mesophiles
Four strains vs three — Leuconostoc is the difference you can taste.
| Flora Danica Mesophilic Culture | Choozit MM 100 Mesophilic Culture | |
|---|---|---|
| Made by | Chr. Hansen | Danisco Choozit (IFF) |
| Family | Mesophilic | Mesophilic |
| Strains | Lactococcus lactis subsp. lactis + subsp. cremoris + biovar diacetylactis + Leuconostoc mesenteroides subsp. cremoris | Lactococcus lactis subsp. lactis + subsp. cremoris + biovar diacetylactis (adds diacetyl + CO2) |
| Pack | Pack as listed at retailer (pack sizes vary by retailer — check the listing) | Foil pack as listed at retailer |
| Price | $20.95 | $14.95 |
| Best for | Best aromatic culture — butter, sour cream, havarti | Best for gouda, havarti and bloomy rinds |
Buy Flora Danica Mesophilic Culture Buy Choozit MM 100 Mesophilic Culture
The verdict
Both are aromatic mesophiles built for buttery flavour. Flora Danica (Chr. Hansen) adds Leuconostoc to the same Lactococcus trio MM 100 carries, giving the fullest cultured aroma of the two — which is why Flora Danica owns the cultured-dairy jobs: sour cream, crème fraîche and cultured butter, where the culture IS the flavour. MM 100 is the workhorse inside aged and mould-ripened cheese. In a brie cave they are near-interchangeable; in a butter churn, Flora Danica wins.
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