The first cultures in milk
Starter cultures are the first step in cheesemaking.
Modern and diverse strains
Discover our acidifying cultures for optimal performance in cheese making.
We offer a wide range of acidifying cultures suitable for all types of cheeses. Our solutions ensure optimal acidification, perfect texture, and unparalleled taste.
Our main ranges of acidifying cultures:
EASY-SET®: A revolutionary range of defined cultures for semi-hard cheeses (such as Cheddar, Gouda and Edam). These cultures simplify your production process, increase flexibility, and enhance cheese yield.
DVS®: Our flagship range of direct vat set freeze-dried cultures, providing controlled acidification for a wide variety of cheeses (soft, semi-hard, pasta filata, fresh cheeses). We offer both mesophilic and thermophilic cultures suited to each type of cheese.
F-DVS®: Frozen direct vat set cultures for maximum flexibility and consistent quality in your production.
FLORA DANICA®: A culture with a unique composition for the production of traditional continental cheeses like Havarti, Esrom, and Samsoe.
With our acidifying cultures, ensure consistent cheese production, control costs, and create exceptional quality cheeses that will delight your customers. Our team of experts is available to guide you in selecting the best solutions for your needs.
Contact us now to learn more about our acidifying cultures and boost your cheese production!
Your everyday challenges
When you share your goals and challenges with us, we respond by analyzing your needs and proposing high-performance, tailored solutions.