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, rennet and/or solutions for the production of semi-hard cheeses, particularly for asiago, montasio, 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, in particular for Fontina solutions for brine and rennet.

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

STARTER CULTURES
STARTER CULTURES

Freeze-dried and frozen live cultures to start fermentation of the product

MOULDS
MOULDS

For the production of cheeses and milk & dairy products with specific aesthetic and organoleptic properties.

YEASTS
YEASTS

Cultures to give the right structures and aroma to specific cheeses or fermented milks.

RENNET AND COAGULANTS
RENNET AND COAGULANTS

Directly from Caglificio Clerici, rennet and enzymes of various types for the coagulation of milk and dairy products

4PROTECTION SEMI-HARD DAIRY
4PROTECTION SEMI-HARD DAIRY

Culture solutions for the natural protection of the product from unwanted organisms.

PROBIOTICS FOR THE FOOD INDUSTRY
PROBIOTICS FOR THE FOOD INDUSTRY

Probiotic bacteria that can benefit the health of consumers.

NON-STARTER LACTIC ACID BACTERIA - NSLAB
NON-STARTER LACTIC ACID BACTERIA - NSLAB

Cultures that act during the second phase of maturing to develop typical textures and aromas in milk and dairy products.

GROWTH MEDIA AND FUNCTIONAL PROTEINS
GROWTH MEDIA AND FUNCTIONAL PROTEINS

Solutions to replace milk or whey in the production of industrial starters

COMPLEMENTARY PRODUCTS
COMPLEMENTARY PRODUCTS

Complementary solutions to improve, define and protect product characteristics.

ANNATTO, SMOKE AROMA
ANNATTO, SMOKE AROMA

Dyes and flavorings for dairy products

LACTASE
LACTASE

Enzyme used to make products without lactose or with a low lactose content

LIPASE
LIPASE

Natural enzymes used to enrich the flavour of dairy products

OTHER COAGULANTS
OTHER COAGULANTS

Extremely pure microbial coagulant for coagulation of milk.

X

This website uses cookies to ensure you get the best experience on our website. Other information
SETTING OF COOKIES
Learn more     I accept all
*You can withdraw your consent at any time by accessing the Cookie Settings page via the link available in the footer of the site.
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, rennet and/or solutions for the production of semi-hard cheeses, particularly for asiago, montasio, 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, in particular for Fontina solutions for brine and rennet. 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