Live cultures and solutions for stretched-curd cheeses

Cultures and Solutions for Stretched-curd Cheeses

Stretched-curd cheeses are those where the curd is immersed in warm water and “stretched”. The high temperatures and acidity transform the structure of the curd that becomes elastic and workable, allowing the cheese to be stretched into strands.

Sacco System produces and distributes a wide range of live cultures and solutions for production of stretched-curd cheeses, particularly for mozzarella, pizza cheese, fiordilatte, provola, provolone and caciocavallo.

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.


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Cultures and Solutions for Stretched-curd Cheeses | Sacco System
Stretched-curd cheeses are those where the curd is immersed in warm water and “stretched”. The high temperatures and acidity transform the structure of the curd that becomes elastic and workable, allowing the cheese to be stretched into strands. Sacco System produces and distributes a wide range of live cultures and solutions for production of stretched-curd cheeses, particularly for mozzarella, pizza cheese, fiordilatte, provola, provolone and caciocavallo. 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.