Cheeses

Cheeses

Chr. Hansen offers a wide range of DVS® & EASY-SET (Direct Vat Set) starter cultures for the production of all types of cheese, which, according to the modern classification, are divided into the following segments: cheddar, continental cheeses, Pasta Filata cheeses, cottage cheese, Grana cheeses, soft cheeses and white brine-ripened cheese.

• For cheddar and other types of cheese with a high level of lactic acid fermentation (Russian and others) should be used cultures of series: DVS®R, DVS®RSF, DVS®RST;
• For continental cheeses (Edam, Gouda, Havarti, Dutch, Kostroma and others) should be used the cultures of the series: EASY-SET™-FLORA C 100 - EASY-SET™-FLORA C 900,DVS®-CHN, DVS®DCC, DVS®RSF, DVS®RST, DVS®FLORA DANICA;
• For Pasta Filata cheeses (Mozzarella, Suluguni, Pizza Cheese, Yellow cheese and others) DVS®STI and DVS®TCC series cultures are recommended to be used;
• The cultures of DVS®FRESCO®, DVS®CC and DVS®R series are used in the production of cottage cheese;
• For the production of mature cheeses and cheeses with large eyes (Emmental, Gruyere, Maasdam, Radomer and others) are recommended the cultures of the series: DVS®CHN, DVS®DCC, DVS®STEM, OpenIT, DVS®LH, DVS®PS;
• The cultures of DVS®-FLORA DANICA, DVS®CHN, DVS®MO, DVS® CR BUTTERY01, ST-B / DVS®SSC, DVS®CZ series should be used in the production of soft cheeses (Camambert, Brie, Gorgonzola and others);
• For the production of Grana cheeses (Grana, Grana Padano, Parmesan, Pecorino and others) are used the cultures of the series: DVS®GRANA, DVS®MLC-300;
• The variety of feta cheese and brined cheese types (feta, various types of brynza cheese, pressed cottage cheese and others) should be produced with the following cultures of the series: DVS®R, FRC, DVS®MO, SafeIT, WBC.

Ripening cultures

Chr. Hansen offers special cultures of DVS® (Direct Vat Set) starter cultures for maturation, which allow to produce different cheese types with the unique taste and consumer properties, which helps to increase the cliental. These cultures are used to improve consistency, look, aroma and production of unique types of cheese. They are divided into the maturing cultures, the protective cultures and the cultures that meet the religious preferences of consumers. The following series belong to the cultures for maturation: FLAVOR IT DVS®CR, OPEN IT, DVS®LH, DVS®LHB, DVS®EMPOUR, DVS®PS as well as cultures of molds, yeasts and Brevibacterium: SWING®-SALSA, SWING®PRG, SWING®GEO, SWING®LAF, SWING®BL/BC.

The protective cultures of Chr. Hansen in cheese production are presented by the DVS®BIOSAFE® series, which are engineered to prevent the growth of spore butyric acid bacteria of the species Clostridia, which cause spoilage of the cheese (late swelling) and deterioration of taste during ripening.

For the production of cheese for the special groups of consumers who follow certain religious beliefs Chr. Hansen offers special series of KFP cultures that meet the requirements of kosher rules (Kosher for Passover) and have the appropriate certificates.