Mozzarella
Yellow Cheese
White Cheese
Cheese Cultures
Cheese diversity demands precision. We provide tailored starter cultures for every major cheese category, ensuring optimal performance and superior sensory profiles.
Mozzarella
- Key Benefits:
- Rapid fermentation for shorter production cycles
- Excellent stretching properties
- Low post-acidification for consistent texture
- Strains: Streptococcus thermophilus (selected thermophilic strains)
Pasta Filata, Pizza Cheese, Kashkaval
- Key Benefits:
- Rapid acidification for elasticity and stretchability
- Stable performance under high-temperature processing
- Strains: Streptococcus thermophilus, Lactobacillus
helveticus
(optional Lactococcus lactis subsp. lactis & cremoris)
Feta & White-Brined Cheese
- Key Benefits:
- Creamy texture with rich, buttery notes
- Enhanced aromatic complexity for authentic flavor
- Strains: Proprietary mesophilic blends and lactic
aromatic microflora
Semi-Hard & Hard Cheeses (e.g., Cheddar)
- Key Benefits:
- Robust fermentation for consistent curd formation
- Improved flavor development through controlled proteolysis
- Strains: Thermophilic (Streptococcus thermophilus, Lactobacillus helveticus) + Mesophilic (Lactococcus lactis subsp. lactis & cremoris)