Starter cultures for ripening and other cheese types

Thanks to its long experience and committed experts in the field of starter cultures, Chr. Hansen can offer a wide range of starter cultures for different types of cheese, ripening cultures, bioprotective starter cultures and of course cheese rennet and other specialized enzyme solutions for cheese production. You can rely on us for starter cultures for:

  • Continental cheese types – semi-hard yellow cheeses such as Gauda, ​​Edam, Tilsiteter and Maasdam
  • Grana types hard cheeses with typical representatives Parmigiano-Reggiano and Grana Padano
  • Chedar – the most popular type of cheese in the English-speaking world
  • Cottage Cheese
  • Soft cheeses such as Bree and Camembert
  • Propionic cheeses like Emmental for example
  • Quark
  • Tvorog

Chr. Cheese Chr. Hansen offers guaranteed comfort and consistent quality. Starter cultures for direct inoculation are sold for direct inoculation into processed milk such as frozen pellets or as lyophilized granules. The main advantages from the use of starter cultures from direct inoculation are:

  • Convenience and cost reduction
  • Security
  • Consistent action
  • Flexibility
  • New and interesting cultures
different type of cheeses
Ripening cultures

Chr. Hansen offers a range of DVS® ripening cultures with unique properties that facilitate the development of new cheeses with signature flavors. The range also includes ripening cultures for improved texture, appearance and process efficiency across many cheese types. Chr. Hansen’s ripening cultures like SWING®, Delight™ or DVS® CR Full Flavor will allow you to customize your cheese and to differentiate it for the competition.

For more information about the products from this category, you can contact the representatives of Chr. Hansen in Bulgaria:

eng. Ivaylo Tonev,
eng. Dejan Ristov,

or us:, tel.: +359 2 938 51 05

Оставете коментар

Your email address will not be published. Required fields are marked *