Craft next-level signature cheese flavors
Premium cheeses need to deliver the wow factor on flavor. Craft premium cheeses that people will love by taking the flavor profiles of your cheeses to the next level.
Unlock premiumization with cultures and enzymes
Unique flavor profiles are at the heart of premiumization in cheese. Cultures and enzymes are essential tools in crafting the depth and complexity of flavor that people love in premium cheese. With our biosolutions, you can create signature flavors across the full range of profiles and take your brands to the next level.
Research facility
Remove some of the guesswork of product development with our trained sensory panel. In labs designed to eliminate all external sounds and odors, our panelists evaluate the sensory properties of your prototypes. It’s just one of the many ways we co-create to help you bring your products to the next level.
Next level dairy.
How do biosolutions develop cheese flavor?
Careful management of bacteria and fungi
Cheese flavor is formed by the bacteria and fungi cheesemakers introduce as they craft their cheeses. These influence the conversion of milk proteins, fats and lactose throughout ripening. By carefully managing these bacteria and fungi, cheesemakers control the biochemical process to develop cheese flavor.
Microbial activity
Starter and ripening cultures produce volatile compounds by metabolizing lactose, protein and fat. We carefully select cultures for our biosolutions, choosing strains for specific flavor profiles. From mild and creamy to complex and intense, our biosolutions help you explore new directions across a range of profiles.
Enzymatic activity
Enzymes drive the conversion of lactose, protein and fat. This releases lactic acid, peptides, amino acids, and fatty acids. These compounds are converted further to become the characteristic flavors and aromas of cheese. The enzymes come both from our culture- and enzyme- based biosolutions and the milk used in cheesemaking.
Ripening solutions
Ripening cultures and lipases allow you to further customize flavor profiles. We offer ripening biosolutions to modulate microbial and enzymatic activity during maturation. That means you can craft cheeses with signature notes including piquant, buttery and nutty.
Controlled Fermentation
Through controlled fermentation you can refine cheese flavor further, ensuring it develops the right notes without defects. Our biosolutions can help you manage the key parameters of fermentation. These include the rate of acidification, moisture retention, and the breakdown of milk components.
Now you can have it all: the ease of use of a microbial lipase with the flavor of a traditional animal lipase
Our newest innovation in flavor formation, SpiceIT M100, is specially designed to mimic the flavor of a traditional lipase with none of the downsides.
Combinations for next-level cheese flavor
Combinations of biosolutions can take flavor to the next level. Below you can explore our culture and enzyme combinations for two cheese types; soft cheese and mature Cheddar. These are just a selection of the combinations we offer across a broad range of cheese types.
Soft cheese combinations
Each of our starter culture series unlocks a different flavor profile, even with the same coagulant and ripening adjuncts. The Camembert example below combines either version 1 or 2 of Novonesis’ Soft Flora Premium series, Chy-Max® Special and the Swing surface ripening range.
Soft Flora Premium 1 for a buttery flavor
DVS® Soft Flora Premium 1 gives Camembert a more modern look, with a very white surface and greater shelf-life stability. It also gives a buttery flavor.
Soft Flora Premium 2 for sulfur/garlic notes
Camembert made with DVS® Soft Flora Premium 2 looks more authentic, with brownish striations. And its flavor profile features some additional sulfur/garlic notes.
Swing surface ripening range
By supporting the right microbial activity on the surface of Camembert, Swing cultures help it to develop its characteristic mushroom-like, earthy flavor and the right surface appearance.
Chy-Max® Special
Chy-Max® Special helps soft cheeses develop the smooth, creamy texture people love in Camembert, making it ideal for high-quality soft cheese production.
Mature Cheddar combination
From buttery to lactic, people love mature Cheddar for its rich palette of flavors. Ripening cultures play a key role in achieving all these flavors. With a combination of Novonesis CR ripening adjunct cultures, Easy-Set® A3000 and Chy-Max® Extra, you can develop delicious flavors across a range of mature Cheddar profiles.
Easy-Set® A3000
This culture program contains mesophilic and thermophilic strains to deliver the classic, balanced flavor profile typical of mature, traditional Cheddar.
CR ripening adjunct cultures
These cultures boost the lactic, buttery and complex flavor of Cheddar. They also reduce bitterness to improve overall sensory quality. That makes them ideal for crafting mature Cheddar.
Chy-Max® Extra
This coagulant supports a consistent texture which unlocks firm structure during aging and the crumbly, granular structure people love in mature Cheddar.
Biosolutions to craft delicious cheese flavors
- Low impact on acidification during the cheesemaking process
- Improves texture and flavor
- Meet health trends for healthier low-fat, low-salt or high-protein cheeses
- Rich aroma
- Appealing appearance
- Ideal acidification
- Each time right
- Improve surface and blue-veined appearance
- Create a unique flavor with different proportions of yeast, mold and bacteria
- Swing solutions help control ripening speed, prolonging shelf life in the market
- Inhibit contaminants mold and mucor
Let’s craft next-level signature cheese flavors
If you’d like to take cheese flavor to the next level, fill in the form below and we’ll get back to you.
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