YEASTS AND MOULDS
YEASTS Yeasts constitute a separate group of cultures that are undoubtedly crucial for certain products in the dairy sector. Their contribution is essential to creating the right structure and flavor of a cheese or a fermented milk. Often their action must evolve into a delicate coordination with other microorganisms present in the production, conferring its typical characteristics to the finished product. MOLDS We count a wide assortment of blue molds, selected over the years to simultaneously guarantee both the desired shade of color and the necessary technological characteristics: proteolysis and lipolysis by mold in fact greatly contributes to the aroma creation, the final structure and the general appearance of the cheeses that contain them. The range is completed with our products for bloomy rind cheeses, consisting of selected strains of white mold.