Aroma, Flavor & Ripening Cultures

Adjunct cultures enhance the characteristic aroma, flavors and texture of cheese. Common adjunct cultures added during the cheese make process include Lactobacillus casei and Lactobacillus plantarum for flavor in Cheddar cheese, or the use of Propionibacterium Freudenreichii (of Shermanii) for eye formation in Swiss type cheeses.

Showing all 9 results

Showing all 9 results