For consumers of premium and affordable products alike, taste is the most important driver shaping purchasing decisions. Following taste, convenience is also a crucial factor that influences decisions around buying and consuming cheese. For producers of young foil-ripened continental cheese, options for differentiating flavor has been limited.
F-DVS® CR-Buttery02 is a ripening solution that is uniquely designed to intensify the natural buttery flavor in continental cheese. The flavor development happens at low temperature and within a short time, thereby reducing time to market. Due to no eye formation and good sliceability, CR-Buttery02 caters to consumer demands for a convenient sliced format, less waste produced during production, and a subsequently more sustainable product.
Buttery flavor in cheese builds on the formation of diacetyl. CR-Buttery02 yields a high diacetyl level after just 2-4 weeks and even at a ripening temperature of 5°C. The diacetyl level remains high throughout ripening, and this is underscored by its intense buttery flavor. When using a citrate-negative starter culture, no eye formation is observed.