Lallemand Specialty Cultures continues to bring newer solutions to the makers of specialty cheeses with the launch of its Blue line.
To answer the rising interest in blue cheeses worldwide and continuing on reinforcing its position in the Surface and Ripening Culture business, Lallemand Specialty Cultures (LSC) launches a line for Blue Cheese Applications.
To date, the range includes four products.
Three FLAV-ANTAGE® Blue Penicillium roqueforti in liquid form designed to bring the typical colors of blue cheese, develop its uniquely delicate to tangy taste and deliver the texture found in cheeses such as Gorgonzola, Danablu and Stilton. These products conveniently come in two different sizes to answer the need of all cheesemakers.
LALCULT® Blue LN1029, a heterofermentative gas producing culture. Relying on over 100 years of experience on dairy cultures, LSC developed a Leuconostoc mesenteroides that perfectly opens the curd of soft blue cheeses to allow for the blue mold growth. Based on the feedback from cheesemakers currently trialing LALCULT® Blue LN1029, it produces beautiful openings.
For further information about Lallemand’s Blue line, please contact your local LSC sales representative.