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Other Ripening
Miscellaneous mold, ripening and adjunct cultures for cheese.
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FLAV 54
Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. Produces a savory flavor note in aged cheese.
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LBC80
Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar. Provides high levels of amino-peptidase to help prevent bitterness as the cheese ages.
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MVA
Adjunct culture for helping with aroma-development through protein and fat breakdown.
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Mycoderm
White mold esp. for Tomme cheese. Produces a light felt surface coverage
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Mycodore
White mold esp. for Tomme cheese. White fluffy surface, with a yellow/brown underside.
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Propionibacteria
This culture is used as an adjunct primarily for the eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses. |
