Picture of our FLAV-ANTAGE® BLIC on cheese

If you want a concrete example of how our cultures contribute to cheeses, look no further!

This picture shared by one of our partners highlights the direct contribution of our FLAV-ANTAGE® BLIC in their cheesemaking process. Composed of Brevibacterium linens strains, it is used for its coloring and flavoring properties. Brevibacterium linens species is commonly known as it contributes to the surface and color of washed-rind and smear-ripened cheeses. It synthesizes carotenoids that give the orange pigmentation to the rind.

From flavor to color, texture, or appearance, our cultures deliver unique properties for your product differentiation.

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