Product Catalogue

Cheese Cultures

***Cheese Culture Selection***

Brevibacterium Linens - Red mould culture used for Munster (Muenster), Limburger, Port-du-Salut, Raclette and Năsal.

English & American Style Strong Mesophillic - Used in cheeses such as: Brick, Colby. Liederkranz, Teleme, Capricious, etc.

Flora Danica (Aromatic Mesophilic Culture) - Used for Camembert, Brie, Havarti, Gouda, Edam, Feta, Blue, etc.

Lipase Enzyme Powder - Used in Feta, Romano, Pecorino, Parmesan and Mozzarella.

Mesophilic Hard Curd Culture (Standard Mesophilic Culture) – Used in the production of Colby, Cheddar, Wenslydale, Camembert, Brie, Feta.

Mesophilic Soft Curd Culture - Used for making sour cream, Mascarpone, Crème Fraîche and Quark.

Thermophilic Hard Curd Culture - Used for making Mozzarella, Parmesan, Provolone, Gruyere, Swiss and Italian cheeses.

Penicillium Candidium (White Mould) - Used to ripen and flavour Brie, Camembert, Coulommiers, and a variety of French goat cheeses.

Penicillium Candidium Vegan (White Mould) - Suitable for: vegans, vegetarians, ovo-lacto-vegetarians (no ingredients from animal origin are used in production); and Celiacs (raw materials are gluten-free).

Penicillium Roqueforti (Mild Blue) - Used to produce a very mild cheese, with a piquant aroma, and a grey to green marbled interior. These cheeses usually have a long shelf life.

Penicillium Roqueforti (Strong Blue) - Used to produce cheese with an intense dark blue-green marbled interior and very piquant aroma. Suits: French Roquefort and strong Gorganzola.

Propioni Shermanii – Used for the eye formation, aroma, and flavour production in Swiss type cheese.

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