New cultures for cheese

Date 12.21.2017 | Category: News
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To answer the rising interest in blue cheeses worldwide and continuing on reinforcing its position in the Surface and Ripening Culture business, Lallemand Specialty Cultures (LSC) launches a line for Blue Cheese Applications. To date, the range includes four products. Three FLAV-ANTAGE Blue Penicillium roqueforti in liquid form designed to bring the typical colors of blue cheese, develop its uniquely delicate to tangy taste and deliver the texture found in cheeses such as Gorgonzola, Danablu and Stilton. These products conveniently come in two different sizes to answer the need of all cheesemakers.

LALCULT Blue LN1029, a heterofermentative gas producing culture. Relying on over 100 years of experience on dairy cultures, LSC developed a Leuconostoc mesenteroides that perfectly opens the curd of soft blue cheeses to allow for the blue mold growth. Based on the feedback from cheesemakers currently trialling LALCULT Blue LN1029, it produces beautiful openings.

Lallemand, a family-owned Canadian company is a global leader in the development, production and marketing of yeasts, bacteria and related products serving the food & beverages, human and animal nutrition, and agriculture industries. The Lallemand Specialty Cultures business unit is dedicated to developing innovative and customized solutions for the making of value-added artisan and specialty cheeses. 


Source: Lallemand
Author: Sossna
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