Lallemand Specialty Cultures

News

Jan
12,
2022

Launch of our very first Penicillium candidum in liquid form

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

Read our co-written article with Globalfood on Carne magazine

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

Cheese with LSC cultures awarded at WCA

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

Ever heard of Raclette Day?

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

Feedback on the Capr’Inov exhibition

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

Experiencing blue or grey mold contamination in your cheese?

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

FIE IS NOW LIVE

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

Bitterness in your cheese?

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

Notre distributeur Alliance Pastorale au salon Capr’Inov

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

Get to know the Grisons Meat

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 […]