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 (S. thermophilus, L. helveticus) + Mesophilic (Lactococcus lactis subsp. lactis & cremoris)