MOULDS

  • MOULDS 1

Moulds are essential ingredients for the production of cheeses and other food products with specific aesthetic and organoleptic properties (such as blue cheeses and bloomy-rind cheeses). Through processes of proteolysis and lipolysis, moulds make an important contribution to aroma formation and to the development of the final structure and the aesthetic properties of cheeses.

In addition to green-blue moulds for the production of blue cheeses (gorgonzola, Roquefort, Stilton, etc.), the range of Sacco System moulds includes strains of white moulds for the production of bloomy-rind cheeses and many other types of moulds for the production of numerous cheeses and other products. In particular:

  • Penicillium roquefortifor gorgonzola and other blue cheeses.
  • Penicillium camembertifor cheeses including Camembert and Brie, with a bloomy rind.
  • Penicillium nalgiovensefor the production of salamis.

Get in touch to request more information!

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Moulds | Sacco System
MOULDS - Moulds are essential ingredients for the production of cheeses and other food products with specific aesthetic and organoleptic properties (such as blue cheeses and bloomy-rind cheeses). Through processes of proteolysis and lipolysis, moulds make an important contribution to aroma formation and to the development of the final structure and the aesthetic properties of cheeses. In addition to green-blue moulds for the production of blue cheeses (gorgonzola, Roquefort, Stilton, etc.), the range of Sacco System moulds includes strains of white moulds for the production of bloomy-rind cheeses and many other types of moulds for the production of numerous cheeses and other products. In particular: Penicillium roquefortifor gorgonzola and other blue cheeses. Penicillium camembertifor cheeses including Camembert and Brie, with a bloomy rind. Penicillium nalgiovensefor the production of salamis. Get in touch to request more information!