Ripening Cultures & Flavour Adjuncts

Ripening cultures & flavour adjuncts, adding the last little touch to a wide selection of cheeses technologies. The most notable being Brie, Camembert’s & washed rind styles to name but a few. Working closely with our partners at Lallemand specialty cultures, who have specialized in these unique culture strains. When you pair that with our own 40 plus years of knowledge within cheese making, producing the unique cheese you’ve envision has never been easier. Safe in the knowledge you have a great starting point with the cultures, backed up with the technical knowledge as well.

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.
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.
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.
Product Application Activity Flavours Others characteristics
DHE All cheese
technologies		 Fast deacidification of the surface for other
culture(s) to grow		 Subtle fruity to no
flavour notes		 Contributes to the control of
undesirable flora
DHR All cheese
technologies		 Moderate speed deacidification of the
surface for other culture(s) to grow &
residual sugar consumption		 Subtle fruity to no
flavour notes		 Contributes to the control of
undesirable flora
DHF All cheese
technologies		 Medium speed deacidification of the
surface for other culture(s) to grow &
residual sugar consumption		 Subtle fruity to no
flavour notes		 Contributes to the control of
undesirable flora
KL Most cheese
technologies		 Works primarily at the core cheese:
deacidification & residual sugar consumption.		 Softens the cheese
and produces fruity
notes		 Reduces bitterness and limits
post-acidification
CJ Most cheese
technologies		 Fast deacidification of the core cheese & the
surface for other culture(s) to grow		 Enriches the flavor
with umami taste
and fruity notes		 Helps smearing bacteria
developement & coloration
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)
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.
Product Application Activity Flavours
LR01 Most cheese
technologies		 Adjunct culture: Non-starter lactic acid bacteria
selected for its flavoring properties		 Savory Sweet, brothy and buttery flavor notes

If you have any questions regarding surface ripening & flavour adjuncts, feel free to drop us a message or give us a call. we are more then happy to answer any questions you may have.

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