17 January 2008

2 minute read

In recent years Chr. Hansen has grown to become the world's number one provider of cheese cultures through intensive research on a full range of cultures including both acidification cultures and ripening cultures.

Improved acidification, flavor and texture

Now Chr. Hansen has introduced four new soft cheese cultures meeting producer needs and consumer preferences: two thermophilic cultures, F-DVS GK-01 and F-DVS CZ-03, developed for helping soft cheese producers reach the acidification and texture needs of the Gorgonzola and of the Crescenza, and additionally two mesophilic cultures, F-DVS TRADI-01 and F-DVS FRESH-01, contributing to obtain the unique acidification and flavor of cheese based on mesophilic production, e.g. Camembert and different blue cheeses. Mesophilic cultures thrive in temperatures between 15 and 35°C (59-95°F). Thermophilic cultures require between 35 and 45°C (95-113°F).

Consistent performance

The new cheese cultures come in the easy-to-use DVS® (Direct Vat Set) packaging form invented by Chr. Hansen. DVS is a highly concentrated and standardized frozen or freeze-dried dairy culture used for the direct inoculation of milk. DVS cultures need no activation or other treatment prior to use and offer a number of advantages in terms of flexibility of use, consistent performance, no investment in bulk starter equipment and possibility of using customized culture blends.

“Soft cheese represents a world of indulgence,” says Jean-Michel Lepetit, Marketing Manager, Cheese Cultures, 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.”

Soft cheese is popular cheese

Being the fourth biggest cheese segment in the world the soft cheese market accounts for 12% of global cheese production. The main feature of the soft cheese segment is diversity; Camembert, Brie, Gorgonzola, Roquefort, Argentine Port Salut, Crescenza are all soft cheeses, and many more exist.

1.7 million tons of soft cheese is produced annually, mainly in four countries: France, Italy, Argentina and Germany. In southern Europe and in South America more soft cheese is produced than any other type of cheese and southern European cheese producers alone manufacture 0,8 million ton of soft cheese annually.