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This product group includes a full range of cultures for cheddar cheese production to fit the demands of the modern cheese producer. Our mesophilic homofermentative culture range contains strains known particularly for rapid acidification, phage resistance and strong flavor properties.
The most recent addition to our cheddar culture product range are the RSF-cultures, which incorporate flavor-enhancing strains and are used widely to differentiate flavor types. The RST-concept involves blending mesophilic and thermophilic strains to take advantage of the scald temperature used in cheddar manufacture, and thus increase the activity of the starter enabling reduced inoculation rates.
