WHITE MOUILD AND BLUE SPORE CULTURES
SACCO PR W - PRECISION CONTROL FOR WHITE AND MILD BLUE CHEESES
PR W is a liquid albino mould culture consisting of a single strain of white Penicillium Roqueforti. It is specifically designed to ensure controlled and predictable mould development in cheese production. This culture is particularly suited for: • ...
CSL – PV (ROQUEFORTI) - POWERING INTENSE BLUE CHEESE CHARACTER
CSL-PV is a high-performance liquid mould culture consisting of a carefully selected blend of Penicilium Roqueforti strains. It is specifically designed to produce dark blue-green spores, delivering the bold marbling and intense character associated ...
CSL – No-N (P.ROQUEFORTI) - PRECISION CULTURES FOR BLUE CHEESE EXCELLENCE
Penicillium Roqueforti is essential in the production of blue-veined cheeses, delivering the signature blue-green marbling, texture, and flavour that define this category. No-N is a liquid mould culture consisting of a carefully selected blend of ...
SACCO PCV5-S - HIGH PERFORMANCE WHITE MOULD FOR INTENSE RIPENING & FLAVOUR DEVELOPMENT
PCV5-S is a specifically selected strain of Penicillium camemberti (formerly Penicillium candidum), developed to deliver uniform and controlled surface treatment in the production of white mould cheeses. This advanced culture is ideal for producers ...
SACCO PCPSM - ADVANCED WHITE MOULD CULTURE FOR CONSISTENT CHEESE QUALITY
PCPSM is a specifically selected, fast-growing strain of Penicillium camemberti (formerly Penicilium candidum), development to ensure rapid, uniform, and controlled surface coverage in the production of white mould cheeses. This high-performance ...
SACCO GCB - UNDERSTANDING GEOTRICHUM CANDIDUM IN CHEESE MAKING
CGB is a specifically selected strain of Geotrichum candidum, designed for high-performance use in cheese production. This culture is recognised for its very fast development and ability to deliver a uniform and controlled surface treatment across a ...
SACCO GCC - THE ROLE OF GEOTRICHUM CANDIDUM IN CHEESE MAKING
In the art and science of cheese production, precision and culture selection are critical to achieving consistent, high-quality results. A carefully selected strain of Geotrichum candidum plays a vital role in enhancing both the surface ...
BLUE SPORE CULTURES - CRAFTING BOLD, DISTINCTIVE CHEESES
Blue Spore Cultures are the driving force behind the unique character of blue-veined cheeses, delivering striking appearance and bold, complex flavours. What Are Blue Spore Cultures? Blue Spore cultures are filamentous fungi, primarily Penicillium ...
WHITE MOULD CULTURES - PERFECTING SURFACE-REFINED CHEESES
White Mould Cultures are essential in crafting some of the world’s most iconic soft cheeses, delivering the signature white rind, creamy texture, and delicate flavour profiles consumers love. What Are White Mould Cultures? White Mould cultures, ...