Ripening Cultures
Mix cultures which speed up the ripening of the cheese. They improve the organolecric profile of your products.
| NAME | APPLICATION | FEATURES |
| MIXP1 | All cheese type | Early ripening, Bitter reduction |
| MIXP2 | All cheese type | White surface |
| PS | All cheese type | Propionibacterium |
| MLT | All cheese type | Solphure taste, improving organolectic profile |
| PSL | Brie cheese type | Mixture for Brie type (acidifier and mold) |
| EMMENTAL | Emmental cheee type | Mixture for emmental type (acidifier and propionic) |
| MCP | Camembert cheese type | Mixture for Camembert type (acidifier and mold) |
| MX | Roqueforti | Blue cheese type (acidifier and mold) |
| DE | Roqueforti | Soft blue cheese type (acidifier and mold) |