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Continental Cheese Types

maasdam-2.jpgWe offer a series of heterofermentative cultures for semi-hard continental cheeses, such as Gouda, Jarlsberg and Edam. This range continues to prove very effective in the market place as it offers considerable flexibility regarding acidification, gas formation and flavor properties.

Other typical starter cultures for the continental cheese segment today are the LD mixed multi-strain cultures or blends of mesophilic and thermophilic strains. They are often referred to as 'primary' starters and have a dual function: they produce lactic acid thus reducing the pH of the milk in the vat, and they release enzymes for flavour development during cheese maturation. They also produce gas, which is significant for eye formation.

*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.

  • LH-B02
    Choose Options LH-B02
    Thermophilic. Medium/fast acidification. Composed of L. helveticus.