Carnobacterium for a Malted Flavor in your cheese

This carnobacterium strain is exclusive to Bioprox and The Cheese Connection LLC.  The French Ministry who holds the patent on this aroma culture requires each client to sign a Non-Disclosure Material Trade Agreement (MTA) so the strain cannot be propagated, replicated and sold in the market.

C690 is exclusive for adding a malted flavor to the traditional Gouda cheeses and LC691 is specific for Cheddar, other Semi-Hard and Hard Cheeses.  This carnobacterium strain adds a very mature taste to young cheeses and emulates the Old World European Style cheeses.

Call for details including the Material Trade Agreement for review and signature.  This culture can only be purchased via telephone after the Material Trade Agreement is signed.

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Mozzarella & Pizza Cheese Cultures

Mozzarella & Pizza Cheese Cultures are very distinct cultures of the thermophilic bacteria strains. Bioprox TPF 2 or 4, Italian Style:  Streptococcus Thermophilus. Bioprox TPC1, American Style:  Streptococcus thermophilus and Lactobacillus bulgaricus. Danisco TM81, American Style: Streptococcus thermophilus and Lactobacillus … Continued

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Danisco MY 800

Danisco MY 800 is a lower temperature thermophilic blend made of indigenous Savoie strains which were specifically selected for the traditional production of Reblochon cheese. This blend is also fantastic for Chevrotin and many other Alpine or Tomme varieties such as … Continued

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MY800 50 DCU

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Flora Danica style cultures by CHR Hansen and Bioprox France.  Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.  The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types … Continued

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