Cultures and solutions for semi-hard cheeses

Cultures and Solutions for Semi-hard Cheeses

Semi-hard cheeses have a harder consistency and a stronger flavour compared to soft cheeses, due to a longer ageing process (up to six months). The moisture content of semi-hard cheeses is between 35% and 45%.

Sacco System produces and distributes a wide range of cultures and solutions for production of semi-hard cheeses, particularly for asiago, montasio, fontina, fontal, latteria, casera, caciotta, Edam, Gouda, Saint Paulin, Reblochon, Reclette, Bra, Branzi, Formai de Mut, Cheddar, Monte Veronese, Raschera, and Italian and Dutch pressed cheeses.

Sacco System ingredients are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.

DOWNLOAD THE SWISS TYPE CHEESE LEAFLET

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Cultures and Solutions for Semi-hard Cheeses | Sacco System
Semi-hard cheeses have a harder consistency and a stronger flavour compared to soft cheeses, due to a longer ageing process (up to six months). The moisture content of semi-hard cheeses is between 35% and 45%. Sacco System produces and distributes a wide range of cultures and solutions for production of semi-hard cheeses, particularly for asiago, montasio, fontina, fontal, latteria, casera, caciotta, Edam, Gouda, Saint Paulin, Reblochon, Reclette, Bra, Branzi, Formai de Mut, Cheddar, Monte Veronese, Raschera, and Italian and Dutch pressed cheeses. Sacco System ingredients are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production. DOWNLOAD THE SWISS TYPE CHEESE LEAFLET