Other Ripening

Miscellaneous mold, ripening and adjunct cultures for cheese.

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FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance/accelerate flavor and aroma.

LBC81

Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar.

MVA

Adjunct culture for aroma and texture development in Tomme-style/mixed surface flora cheeses.

Mycodore

White mold esp. for Tomme cheese; white, fluffy surface appearance with brown-yellow underside tending toward a dark brown and producing oval spores.

Propionibacterium 50

This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses.