Lallemand Specialty Cultures



Lallemand Specialty Cultures (LSC) offers a unique range of ripening and aromatic cultures for dairy and plant-based applications.

FLAV-ANTAGE® bring solutions to the food producers through a large large range of products, from cultures of Geotrichum candidumPenicillium roquefortito Kluyveromyces lactisBrevibacterium sp and other yeasts and ripening bacteria. 

FLAV-ANTAGE® cultures’ strains are selected and associated according to their ripening and flavoring potentials, synergies, and objectives to be reached.

Cultures covering a wide variety of applications for cheese and plant-based analogs, the benefits vary depending on the type of surface and ripening cultures:

  • Brevibacterium linens: Responsible for the color (from beige to red/orange) of washed-rind and smeared-rind soft cheeses.
  • Geotrichum candidum: Deliver a white to creamy color thin coat and enhance cheese flavor.
  • Lactobacillus rhamnosus: Develops cheese flavor.
  • Leuconostoc: Develops the color, flavor and texture of blue cheeses.
  • Yeasts: Deacidify the surface or soften the curd while producing fruity flavor notes.
  • Flavor blends: Develop the color, flavor and texture of cheeses.
  • Penicillium roqueforti : Develop the color, flavor and texture of blue cheeses.
  • Propionibacterium freudenreichi:Opens the curd by the controlled formation of the eyes and contributes to the aromatic profile of the cheese.
  • Staphylococcus xylosus: Soften the curd and possibly color the surface of washed-rind and smeared-rind soft cheeses.

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