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Cheese Ripening Cultures

cheesepalette2-high.jpgSWING® cultures are a range of aerobic cultures which can be divided into four main catergories: Mould, yeast, Brevi bacterium and others. Due to the aerobic nature of the swing cultures, they mainly grow on the surface of cheese.

The SWING® mould cultures are mainly used in the production of white mould cheeses such as Brie or Camembert and blue mould cheeses like Gorgonzola. The two most important types of mould are the white mould Penicillium candidum and the blue mould Penicillium roqueforti. SWING® yeast is often used to stimulate the growth of other micro-organisms as Brevi bacterium on the cheese surface, due to their ability to increase pH by fermenting Lactic acid.

SWING® Brevi bacterium (or the so called smear cultures) are traditionally applied to the cheese just after brining. Brevi bacterium are very salt tolerant and have strong proteolytic activity. During growth on the cheese surface, Brevi bacterium linens creates a characterisitc orange colour and smear layer and give the characterisitic ripened flavour of smeared cheeses.

*You will notice all prices display as $0.00. As part of our agreement with Chr. Hansen we cannot display prices thus after you order you will recieve a full order confirmation containing all prices and freight charges via email. For any pricing or product enquiries please contact us.

  • BC
    Choose Options BC
    Produces creamy pigmentation. Composed of B. Casei.
  • BL-1
    Choose Options BL-1
    Produces orange pigmentation and its own flavour. Composed of B. linens.
  • Geo CD-1
    Choose Options Geo CD-1
    Produces a very white finish with mouldy tendency. Composed of Geotrychum candidum.
  • LAF-3
    Choose Options LAF-3
    Yeast. Neutralisation - anti-contamination. Inhibits blue moulds, high salt tolerance and milky flavour.
  • LAF-7
    Choose Options LAF-7
    Yeast. Neutralisation - Booster of B. Linens. Debittering and light fruity flavour.
  • PC TT-033
    Choose Options PC TT-033
    White, stable colour with medium proteolytic. Composed of Penecillium candidum.
  • PCA-1
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    Very white, stable colour with medium proteolytic. Composed of Penecillium candidum.
  • PR-1
    Choose Options PR-1
    Bluish green colour with very mild flavour. Composed of Penicillium roqueforti.
  • PR-3
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    Bright green colour with strong aromatic flavour. Composed of Penicillium roqueforti.
  • PR-4
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    Bluish/green colour with a medium aromatic flavour. Composed of Penecillium roqueforti.
  • PRG-3
    Choose Options PRG-3
    Very light blue colour with medium aromatics. Composed of Penecillium roqueforti.
  • Salsa-1
    Choose Options Salsa-1
    Used to add texture and aroma. Staphylococcus xylosus.