Jan
12,
2022
Jan 12, 2022
Lallemand Specialty Cultures (LSC) continues to bring solutions to the cheesemakers with the launch of its very first Penicillium candidum / Penicillium […]
Jan
5,
2022
Jan 5, 2022
Brazil has a strong domestic market for dry fermented and cured meat products. However, increasing consumers’ demands as well as the growing […]
Dec
22,
2021
Dec 22, 2021
If you want a concrete example of how our cultures contribute to cheeses, look no further! A Spanish cheese made with Lallemand’s […]
Dec
15,
2021
Dec 15, 2021
Well, you missed it by two days but rest assured you can celebrate it any time as we like to do at […]
Dec
8,
2021
Dec 8, 2021
📢 Retour d’expérience sur le salon Capr’Inov, rendez-vous incontournable de la filière caprine où l’expertise Lallemand était représentée par l’un de nos […]
Dec
2,
2021
Dec 2, 2021
Experiencing blue or grey mold contamination in your cheese? Originating from various molds such as Penicillium Roqueforti, Penicillium Griseum, or Aspergillus, this […]
Nov
30,
2021
Nov 30, 2021
📢 FIE IS NOW LIVE! #Food Ingredients Europe – BOOTH #30C242 Frankfurt 30 November – 2 December Meet the team and learn more about our Specialty […]
Nov
25,
2021
Nov 25, 2021
Experiencing bitterness in your cheese? You might want to take a closer look at your cheese proteolysis as bitterness comes from an […]
Nov
19,
2021
Nov 19, 2021
Moins d’une semaine avant Capr’inov, le rendez-vous majeur de tous les acteurs de la filière caprine. Lancé en 2006, ce salon rassemble […]
Nov
17,
2021
Nov 17, 2021
What do you know about Grisons meat? Produced in Switzerland, this air-dried raw cured product is a specialty of the canton of […]
