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Swing® Ripening Cultures

maasdamicon.jpgSWING® cultures are added as an adjunct to affect the ripening, flavour, colour and texture of semi-hard 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.
  • LAF-3
    Choose Options LAF-3
    Yeast. Neutralisation - anti-contamination. Inhibits blue moulds, high salt tolerance and milky flavour.
  • Salsa-1
    Choose Options Salsa-1
    Used to add texture and aroma. Staphylococcus xylosus.