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Soft Cheese Types

soft-cheese-brie-low.jpgThe manufacturing process for soft and semi-soft cheeses is characterised by two distinctive steps; first acidification of the curd by lactic acid bacteria (LAB, primary culture), then ripening of the cheese controlled by the primary cultures and surface ripening cultures (SWING). We offer a full range of cultures including both primary and SWING cultures available for mesophilic and thermophilic-based technologies.

Our series of primary cultures are designed to handle different aspects of the acidification: production of lactic acid in the milk or the curd, proteolysis of the curd and development of cheese flavor. The SWING cultures are available as red smear and mold types. They furthermore ensure flavouring, coloring of the veins in blue cheese, debittering, pH neutralisation, and covering and protection of the cheese.

Soft and semi-soft cheese types - Camembert, Brie, Argentine, Port Salut, Crezenza, Gorgonzola

*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.
  • Flora Danica
    Choose Options Flora Danica
    Mesophilic. Medium acidification with low gas production.
  • Geo CD-1
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    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.
  • ST-B01
    Choose Options ST-B01
    Thermophilic. Slow/medium acidification. Composed of S. thermophilus.