never compromise on quality

Due to their fast make times and unmatured nature, soft cheeses require the freshest ingredients to achieve the best results. Chr. Hansen's exacting range or soft cheese cultures will help you craft uncompromising cheeses.


SOFT CHEESE TYPES

WHITE RIND CHEESES

e.g. Brie, Camembert, Brillat Savarin, Ragstone, Wigmore, etc.

SUITABLE CULTURES
ST-B01 – A slow-to-medium acidifying homofermentative thermophilic culture.
FLORA DANICA – A slow acidifying heterofermentative mesophilic culture giving high gas.

RIPENING CULTURES
FD PCA-1 – Gives a strong white mould (Penicillium candidium) with low proteolytic activity (cheese breakdown).
FD PCA-3 – Gives a stable white mould (Penicillium candidium) with medium proteolytic activity (cheese breakdown).
PC TT-033 – Gives a stable white mould (Penicillium candidium) with medium proteolytic activity (cheese breakdown).


PASTA FILATA / STRETCHED-CURD CHEESES

e.g. Mozzarella, Boccincini, Provolone, Kasseri, Asadero, etc.

SUITABLE CULTURES
ST-M5 – Homofermentative thermophilic (streptococcus thermophilus) culture giving fast acidification.
ST-M6 – Homofermentative thermophilic (streptococcus thermophilus) culture giving fast acidification.
ST-M7 – Homofermentative thermophilic (streptococcus thermophilus) culture giving fast acidification.
ST-M8 – Homofermentative thermophilic (streptococcus thermophilus) culture giving fast acidification.

TCC-3 – Homofermentative blended culture giving fast acidification.
TCC-4 – Homofermentative blended culture giving fast acidification.
TCC-5 – Homofermentative blended culture giving fast acidification.
TCC-6 – Homofermentative blended culture giving fast acidification.
TCC-20 – Homofermentative blended culture giving medium acidification.

CREAMY BLUE CHEESES

e.g. Roquefort, Stilton, Gorgonzola, Saint Agur, Dorset Vinny, etc.

SUITABLE CULTURES
ST-B01 – A slow-to-medium acidifying homofermentative thermophilic culture.
FLORA DANICA – A slow acidifying heterofermentative mesophilic culture giving high gas.

RELATED RIPENING CULTURES
PR-1 – Classic Penicillium roqueforti mould giving blueish-green colour and mild flavour.
PR-3 – Classic Penicillium roqueforti mould giving bright green colour and strong flavour.
PR-4 – Classic Penicillium roqueforti mould giving bright green colour and medium flavour.
PRG-3 – Classic Penicillium roqueforti mould giving light blue colour and medium flavour.


BRINED CHEESES

e.g. Feta, Lighvan, Sirene, Domiati, Gvina Bulgarit, Telemea, etc.

SUITABLE CULTURES
FRC-60 – Homofermentative blended culture giving fast acidification.
FRC-65 – Homofermentative blended culture giving fast acidification.
FRC-70 – Homofermentative blended culture giving fast acidification.
FRC-75 – Homofermentative blended culture giving fast acidification.

SUITABLE CULTURES (with pHage Control)
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.

WASHED RIND CHEESES

e.g. Époisses, Taleggio, Stinking Bishop, Munster, Reblochon, etc.

SUITABLE CULTURES
ST-B01 – A slow-to-medium acidifying homofermentative thermophilic culture.
FLORA DANICA – A slow acidifying heterofermentative mesophilic culture giving high gas.

RELATED RIPENING CULTURES
BL-1 – Brevibacterium linens giving orange pigmentation.
BL-2 – Brevibacterium linens giving dark orange pigmentation.
BC-140 – Brevibacterium casei giving creamy pigmentation.
BC-200 – ???


WHAT IS PHAGE CONTROL?