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With their long maturation times, hard cheeses require the best ingredients and practices from the outset. Chr. Hansen's range of hard cheese cultures help ensure consistency and stability in your finished products.
HARD CHEESE TYPES
CHEDDAR STYLES
e.g. Cheddar, Red Leicester, Lancashire, Cheshire, Monterey Jack, etc.
SUITABLE CULTURES
R-703 – Homofermentative mesophilic culture giving fast acidification.
R-704 – Homofermentative mesophilic culture giving fast acidification.
R-707 – Homofermentative mesophilic culture giving medium-to-fast acidification.
R-708 – Homofermentative mesophilic culture giving medium-to-fast acidification.
PHAGE CONTROL
RST-744 – Homofermentative blended culture giving fast acidification.
RST-776 – Homofermentative blended culture giving fast acidification.
SWISS CHEESE STYLES
e.g. Emmentaler, Gruyére, Raclette, Appenzeller, etc.
SUITABLE CULTURES
ST-B01 – Homofermentative thermophilic culture giving slow-to-medium acidification.
LH-B02 – Homofermentative thermophilic culture for medium-to-fast acidification.
RELATED ACIDIFYING CULTURES
PS-1 – Propionic culture giving medium gas production.
PS-4 – Propionic culture giving medium-to-fast gas production.
CONTINENTAL STYLES
e.g. Edam, Gouda, Leerdammer, Beemster, Mimolette, etc.
SUITABLE CULTURES
R-703 – Homofermentative mesophilic culture giving fast acidification.
R-704 – Homofermentative mesophilic culture giving fast acidification.
R-707 – Homofermentative mesophilic culture giving medium-to-fast acidification.
R-708 – Homofermentative mesophilic culture giving medium-to-fast acidification.
CHN-11 – Heterofermentative mesophilic culture giving medium acidification and high gas.
CHN-19 – Heterofermentative mesophilic culture giving medium acidification and high gas.
FLORA DANICA – Heterofermentative mesophilic culture giving slow acidification and high gas.
DC-240 – Heterofermentative mesophilic culture giving very fast acidification and high gas.
RELATED ACIDIFYING CULTURES
PS-1 – Propionic culture giving medium gas production.
PS-4 – Propionic culture giving medium-to-fast gas production.
RELATED RIPENING CULTURES
BL-1 – Brevibacterium linens giving orange pigmentation.
BL-2 – Brevibacterium linens giving dark orange pigmentation.
BC – Brevibacterium casei giving creamy pigmentation.
SALSA-1 – Staphylococus xylosus Swing™ culture giving added texture and aroma.
SALSA-2 – Staphylococus xylosus Swig™ culture giving added texture.
LAF-3 – Anti-contaminent yeast culture to help neutralisation.