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.
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Camembert or Brie French Tasting Hafnia Alvei (AF036), 50 Units
$48.50 Add to cart -
Danisco LBC81 Aroma Culture
$28.95 Add to cart -
Danisco MD Series & Bioprox MA315
$16.45 – $18.50 Select options -
Danisco MVA or Bioprox SX034 Ripening Cultures
$9.98 – $12.10 Select options -
Danisco MY800 Savoie Culture for semi-hard and hard cheeses
$12.50 Add to cart -
Flora Danica by CHR Hansen
Sale! $10.35 – $27.48 Select options -
French Bioprox Ripening Cultures
$12.50 – $18.25 Select options -
Fresh Cream, Sour Cream, Blue Cheese & Soft Cheese Cultures
Sale! $9.25 – $18.25 Select options -
Mesophilic Aromatic Cultures for Flavor
Sale! $7.50 – $21.25 Select options -
MGE, Aroma and Coloring Culture
$12.35 Add to cart
Showing all 10 results