New to the line up
New Size of Truffle:
Listening to our customers, we are now adding 100g jars of our chopped & minced truffle to our product listing. This addition brings greater flexibility to our customers, allowing producers no matter there size to add value to there product at an expectable cost. A few facts about our truffle:
- We import direct from our partners in Italy.
- Our trusted partners select on the highest quality truffles.
- Our truffle is only truffle we don’t use sauces or blends cut with mushrooms.
- Use from as little as 0.5% per kg that’s just 5g per kg of cheese.
- With 100g costs as little as £26.50 (ex vat) that just £1.325p per 5g of truffe.
Working with our partners at Sacchi we are proud to now offer 1kg, 500g & 100g volumes of truffle.
Want to know more about truffle & how we can help? drop us a message via the button below.
Listening to our customers, we are now adding 100g jars of our chopped & minced truffle to our product listing. This addition brings greater flexibility to our customers, allowing producers no matter there size to add value to there product at an expectable cost. A few facts about our truffle:
- We import direct from our partners in Italy.
- Our trusted partners select on the highest quality truffles.
- Our truffle is only truffle we don’t use sauces or blends cut with mushrooms.
- Use from as little as 0.5% per kg that’s just 5g per kg of cheese.
- With 100g costs as little as £26.50 (ex vat) that just £1.325p per 5g of truffe.
Working with our partners at Sacchi we are proud to now offer 1kg, 500g & 100g volumes of truffle.
Want to know more about truffle & how we can help? drop us a message via the button below.
For Blue Cheese’s:
New from our partners at Lallemand Specialty Cultures, is LN2 this is a Leuconostoc mesenteroides culture that offers optimal & controlled gas and aromatic production. Opening up the curd LN2 aids in maintaining the shape of the final cheese along with the development of blue mould through good air flow within the cheese.
Most notable traits of adding LN2 to your cheese production over standard Leuconostoc strains:
- More openings with a even distribution.
- Final cheese shape preserved.
- Very good development & aromatic expression of Penicillium Roqueforti.
- More pronounced blue colour in the Penicillium Roqueforti.
- Cheese texture slightly dryer & more homogeneous.
- Robustness of the curd openings, throughout the production period. Even at the end for
sheep milk.
Drop us a email via the button below, for more information on how to add LN2 to your cheese production.
New from our partners at Lallemand Specialty Cultures, is LN2 this is a Leuconostoc mesenteroides culture that offers optimal & controlled gas and aromatic production. Opening up the curd LN2 aids in maintaining the shape of the final cheese along with the development of blue mould through good air flow within the cheese.
Most notable traits of adding LN2 to your cheese production over standard Leuconostoc strains:
- More openings with a even distribution.
- Final cheese shape preserved.
- Very good development & aromatic expression of Penicillium Roqueforti.
- More pronounced blue colour in the Penicillium Roqueforti.
- Cheese texture slightly dryer & more homogeneous.
- Robustness of the curd openings, throughout the production period. Even at the end for
sheep milk.
Drop us a email via the button below, for more information on how to add LN2 to your cheese production.
New Flavour Development in Cheese:
Another new development from our partners at Lallemand Specialty Cultures, is LR01 a single strain Lacticaseibacillus rhamnosus. This direct vat flavour adjunct culture aids in the complex flavour development in various hard & semi hard cheese styles.
The main notes to take away from LR01 are:
- No impact on post acidification.
- No gas production.
- Aroma development of sweet, brothy & buttery notes.
For more information on LR01 click link below
Another new development from our partners at Lallemand Specialty Cultures, is LR01 a single strain Lacticaseibacillus rhamnosus. This direct vat flavour adjunct culture aids in the complex flavour development in various hard & semi hard cheese styles.
The main notes to take away from LR01 are:
- No impact on post acidification.
- No gas production.
- Aroma development of sweet, brothy & buttery notes.
For more information on LR01 click link below
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