Cheese

Culture and Tradition take "shape"

In Italy there are about 487 varieties of cheeses in Italy between fresh spreads and seasoned, 52 of which are protected at European level with DOP or IGP denominations.
22,651,606 tons of cheese are produced worldwide per year.

What kind of cheese do you produce?

SOFT CHEESE

BLUE AND MOULD CHEESE

CONTINENTAL CHEESE

SEMI-HARD CHEESE AND PASTA LAVATA

PASTA FILATA CHEESE

HARD CHEESE

FRESH CHEESE

Our solutions:

Formulations of single or mixed strains, freeze-dried or frozen.

From the most traditional calf rennet to microbial coagulants, fermentation chymosin or vegetable rennet: they all guarantee an optimal level of production thanks to the right coagulating force.
Our technicians are particularly qualified in this sector, they have gained great experience in France, a nation that has developed skills and quality at high levels in mold treatment.

Our blands of high-concentration strains helps to counteract contaminating organisms by improving product stability with an extension of shelf-life.

Solutions to enrich your product (salts, flavorings or proteins), counteract or prevent the onset of some problems.

Lactic acid bacteria with specific action that favors the prevention of certain immune, digestive, cardiovascular or intestinal problems.

Protective treatments, antimold,
waxes and oils for maximum protection.

Do you need more information?
Contact our expert