Ripening Cultures
Ripening cultures adding the last little touch to flavor developments in a wide selection of cheeses, the most notable being brie’s or camembert’s to name a few, our partners in Europe have specialized in these unique culture strains and with our own knowledge of cheese making. Producing the cheese you envision has never been easier.
Penicillium Candidum
VELV-TOP – Is a large range of Penicillium Candidum cultures offering a wide verity of solutions to achieve a tailor made bloomy rind.
| Product: | Applications | Key features |
|---|---|---|
| PC 12 | ALL | Delivers an intermediate white surface.
Moderate proteolytic & lipolytic activities. Provides mild antifungal (mucor) activity. |
| PC RIND01 | ALL | Delivers a very velvety surface.
Produces little to no flavor (low proteolytic & lipolytic activities) |
| PC TN | ALL | “The best Penicillium in the world”.
Delivers a thin, very white surface (high growth speed). Produces little flavor. |
| PC TAM5 | ALL | Delivers a dense, homogeneous white surface (moderate growth speed).
Low proteolytic & lipolytic activities. |
| PC IB1 | ALL | Delivers a thin, homogeneous white surface.
Produces low flowery flavor notes (low proteolytic & lipolytic activities). |
| PC L1 | ALL | Liquid format.
Delivers a thin, velvet & white surface. Low proteolytic & lipolytic activities that deliver light flavor notes. |
| PC C2 | ALL (THERMOPHILIC) | Delivers a dense white surface.
Moderate proteolytic & lipolytic activities. |
| PC PR1 | ALL (THERMOPHILIC) | Delivers a very thin, very white surface.
Produces little to no flavor (low proteolytic & lipolytic activities). |
| PC R | ALL (MESOPHILIC) | Delivers a very dense white surface.
Produces a strong traditional French Camembert flavor notes. |
| PC TAM1 | STABILIZED SOFT CHEESE | Produces low flowery notes. |
| PC PSM2 | MUCOR GROWTH CONTROL | Provides strong antifungal (mucor) activity early in the process.
Delivers a dense, breakable surface. |
Flavor Blends
The following Flav-antage cultures offer a wide choice of options for ripening and the development of aroma in various style of cheese.
| Product | Application | Key Features |
|---|---|---|
| FAA1 | Washed rind soft & semi hard cheeses. | Delivers an orange/red surface
Rapidly produces strong fruity, cowshed & sulfur notes. |
| FAA4 | Bloomy & washed rind soft cheeses. | Delivers a thin velvety white & orange surface.
Produces strong fruity & cowshed notes. Dry non sticky touch. |
| FAPM | Washed rind soft & semi hard cheeses. | Delivers a white velvety surface.
Produces Strong typical bloomy soft cheese flavor notes. |
| FAAY | Washed rind soft & semi hard cheeses. | Delivers a creamy surface (apigmented Brevibacterium strain).
Produces a complex cheese-making aroma rich in fruity flavors. Softens the curd. |
| FETRX1 | Bloomy & washed rind soft cheeses. | Delivers a thin, dry & velvety white surface.
Produces fresh buttery & creamy flavor notes. Enhances goat cheeses by bringing out flavors. |
| LMC | Bloomy & washed rind soft cheeses | Delivers a soft melty mouthfeel.
Produces fresh buttery & creamy flavor notes. No impact on surface color. |
Yeasts
| Product: | Applications | Key Features |
|---|---|---|
| DHF | Semi hard cheeses. | De-acidifies the surface for other culture(s) to grow.
Produces mild fruity & creamy notes. Contributes to the control of undesirable flora. |
| DHR | Lactic & soft cheeses. | De-acidifies the surface for other culture(s) to grow.
Produces stron fruity flavor notes. Contributes to the control of undesirable flora. |
| KL | Most cheese technologies | Softens the curd.
Produces fruity flavor notes. Reduces bitterness. Limits post acidification. |
Geotrichum candidum
| Product: | Applications | Key Features |
|---|---|---|
| GCA | Soft & semi hard cheeses. | Delivers an immediate white surface.
Produces sulfur & fruity flavor notes. |
| GCB | Bloomy soft cheeses | Delivers a filamentous white surface (used with penicillium c. to decrease mycelium density).
Produces mild fruity flavor notes. Strongly reduces bitterness. |
| GCM | Bloomy soft cheeses | Delivers a filamentous white surface.
Produces fruity & mild creamy flavor notes. |
| GCC | Camembert, goat & pressed cheeses | Delivers a slightly wavy intermediate white to creamy white surface.
Produces fruity, flowery & cowshed flavor notes. |
| GCD | Camembert, goat & pressed cheeses | Delivers a thin yeast like wavy, creamy white surface.
Produces fruity & intense creamy flavor notes. |
Brevibacterium spp
| Product: | Applications | Key Features |
|---|---|---|
| BLE3 | Wash rind & soft cheeses | Delivers a beige orange surface (fast).
Produces sulfur compounds & strong cowshed flavor notes. Dry non-sticky touch. |
| BLIC | Wash rind & soft cheeses | Delivers a red/orange surface (intensified when used during cheese wash)
Produces fruity & creamy flavor notes. |
| BLO | Wash rind & soft cheeses | Delivers an orange surface (fast).
Produces fruity flavor notes. Wet sticky touch. |
| BLA1 | Wash rind & soft cheeses | Develops a creamy white surface (apigmented strain)
Produces a distinctive aromas. |
Staphylococcus xylosus
| Product: | Applications | Key Features |
|---|---|---|
| MIC2 | Wash rind & smeared soft cheeses | Softens the curd.
Produces fruity flavor notes. no impact on surface color. |
| XULY | Wash rind & smeared soft cheeses | Softens the curd.
Produces fruity flavor notes. Delivers a orange surface (earlier then Brevibacterium) |
Staphylococcus xylosus
| Product: | Applications | Key Features |
|---|---|---|
| MIC2 | Wash rind & smeared soft cheeses | Softens the curd.
Produces fruity flavor notes. no impact on surface color. |
| XULY | Wash rind & smeared soft cheeses | Softens the curd.
Produces fruity flavor notes. Delivers a orange surface (earlier then Brevibacterium) |
Staphylococcus xylosus
| Product: | Applications | Key Features |
|---|---|---|
| MIC2 | Wash rind & smeared soft cheeses | Softens the curd.
Produces fruity flavor notes. no impact on surface color. |
| XULY | Wash rind & smeared soft cheeses | Softens the curd.
Produces fruity flavor notes. Delivers a orange surface (earlier then Brevibacterium) |
Got questions regarding this range of cultures?
As with everything we do at JKM Foods Ltd, we aim to put you the producer first, because of this we know there’s never just one solution that’s going to fit everyone’s production method and style. New to cheesemaking or using these styles of cheese cultures? Fear not because if you have any questions drop us a message and we are more then happy to answer any questions you might have.
For smaller amounts.
For smaller volumes and/or one off purchases check out our sister site Cheese-Yogurt-Making. Specializing in domestic and small scale commercial sales all dispatched with free UK delivery.