Continental

We offer a series of heterofermentative cultures for semi-hard continental cheeses, such as Gouda and Edam. This range continues to prove very effective in the market place as it offers considerable flexibility regarding acidification, gas formation and flavor properties.

Other typical starter cultures for the continental cheese segment today are the LD mixed multi-strain cultures or blends of mesophilic and thermophilic strains. They are often referred to as 'primary' starters and have a dual function: they produce lactic acid thus reducing the pH of the milk in the vat, and they release enzymes for flavor development during cheese maturation. They also produce gas, which is significant for eye formation.