Chr. Hansen launches cultures for soft cheese

by Jeff Gelski
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HORSHOLM, DENMARK — Chr. Hansen has introduced four soft cheese cultures. Two thermophilic cultures, F-DVS GK-01 and F-DVS CZ-03, may help soft cheese producers reach the acidification and texture needs of the Gongonzola and the Crescenza. Two mesophilic cultures, F-DVS TRADI-01 and F-DVS FRESH-01, contribute to obtaining the acidification and flavor of cheese based on mesophilic production. Camembert and different blue cheeses are examples.

The cultures come in DVS (Direct Vat Set) packaging from Horsholm-based Chr. Hansen.

"Soft cheese represents a world of indulgence," said Jean-Michel Lepetit, marketing manager, cheese cultures, for Chr. Hansen. "What else can match the extreme sensation of the Gorgonzola’s soft texture, the strong taste of the Roquefort, or the wildness and the balance of the Camembert?

"I am positive that these new cultures will help our cheese-producing customers manufacture delicious soft cheeses without having to use the constraining bulk starter production method."

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