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NewsLaunch of our very first Penicillium candidum in liquid formLallemand Specialty Cultures (LSC) continues to bring solutions to the cheesemakers with the launch of its very first Penicillium candidum / Penicillium camembertii in liquid form. VELV-TOP® PC L1 is the first commercial product resulting from the «Liquid Cultures’ Program», an extensive Research and Development program started in 2019 with the aim to offer an […]
Jan 12, 2022
NewsRead our co-written article with Globalfood on Carne magazineBrazil has a strong domestic market for dry fermented and cured meat products. However, increasing consumers’ demands as well as the growing home or artisanal charcuterie segment request both a high level of food quality, safety and good meat processing standards. Meat ripening and surface cultures are one important tool for meat producers as they […]
Jan 5, 2022
NewsCheese with LSC cultures awarded at WCAIf you want a concrete example of how our cultures contribute to cheeses, look no further! A Spanish cheese made with Lallemand’s cultures and distributed by Alifarma has been elected as the best cheese in the world at the World Cheese Awards. The prize was awarded to Quesos y Besos, an Andalusian cheese factory. Named Olavidia, this […]
Dec 22, 2021
NewsEver heard of Raclette Day?Well, you missed it by two days but rest assured you can celebrate it any time as we like to do at Lallemand. Highly popular in Europe, Raclette is a melted-cheese dish originating from the Swiss Alps in 1291. Traditionally composed of Raclette type-cheeses, bread, boiled potatoes, pickles, and cured meats, Raclette is known to […]
Dec 15, 2021
NewsFeedback on the Capr’Inov exhibition📢 Retour d’expérience sur le salon Capr’Inov, rendez-vous incontournable de la filière caprine où l’expertise Lallemand était représentée par l’un de nos distributeur français AP SERVICES. Les visiteurs ont pu rencontrer l’équipe d’AP SERVICES et découvrir les produits Lallemand pour les applications laitières avec par exemple la gamme 2 doses ; des cultures reconnues sur le […]
Dec 8, 2021
NewsExperiencing blue or grey mold contamination in your cheese?Experiencing blue or grey mold contamination in your cheese? Originating from various molds such as Penicillium Roqueforti, Penicillium Griseum, or Aspergillus, this contamination gives an unesthetic growth on the cheese, generates bitterness, and limits the growth of desirable surface flora such as Penicillium candidum. Mold contamination can be caused by numerous factors: environment/human cause, conditions […]
Dec 2, 2021
NewsFIE IS NOW LIVE📢 FIE IS NOW LIVE! #Food Ingredients Europe – BOOTH #30C242 Frankfurt 30 November – 2 December Meet the team and learn more about our Specialty Cultures for Dairy, Meat, and Plant-based applications and how they can benefit your products and brands. The health of our clients and employees is always, and of course especially now, an absolute priority. […]
Nov 30, 2021
NewsBitterness in your cheese?Experiencing bitterness in your cheese? You might want to take a closer look at your cheese proteolysis as bitterness comes from an excessive primary proteolysis (too many bitter peptides) and gives the cheese a rather unpleasant taste. Excessive primary proteolysis can either be caused by rennet, ripening cultures or contaminants such as yeasts, molds and […]
Nov 25, 2021
NewsNotre distributeur Alliance Pastorale au salon Capr’InovMoins d’une semaine avant Capr’inov, le rendez-vous majeur de tous les acteurs de la filière caprine. Lancé en 2006, ce salon rassemble éleveurs et partenaires, offrant des opportunités de rencontres, d’échanges d’expériences et de mise en avant des innovations techniques. Nous serons représentés par l’un de nos distributeurs français : Alliance Elevage . Ils fournissent […]
Nov 19, 2021
NewsGet to know the Grisons MeatWhat do you know about Grisons meat? Produced in Switzerland, this air-dried raw cured product is a specialty of the canton of Graubünden / Grisons. PGI (Protected geographical indication) certified since September 2000, only pieces of meat that are actually dried and processed in the Graubünden region are allowed to bear this prestigious name. Grisons […]
Nov 17, 2021