Our Products

Bacterial starter cultures

From our suppliers’ large and increasingly biodiverse collection, we can deliver mesophilic and thermophilic cultures and blends for all cheese types and other fermented dairy products.

Our cultures are suitable both for bulk starter application and for Direct Vat Innoculation (DVI) and can consist of a single strain or multiple strains.

Our challenge: in cooperation with our suppliers to keep finding strains and combinations of strains that can deliver the exact functionalities you need for your application.


Coagulants, whether of animal origin – that is, rennet – or of microbial origin, play a key role in cheese production, with the enzymatic effects of milk coagulation contributing to the cheese’s specific taste development.

Your choice of coagulant depends on:

- the desired curd and ripening time,
- the quality of your milk,
- the pH value and relevant claims of your product.

Milk-coagulating enzymes are a necessary component to produce natural cheeses. Best suited are those that contribute to the rapid separation of proteins from whey, provide a large amount of mass from which cheese is subsequently produced, and do not affect the organoleptic properties of the finished product. Traditional rennets used in the production of most cheese products of animal origin contain chymosin and pepsin.

With us, you can be sure of quality, high-performing coagulants to be delivered to your production.

Cheese coatings and packaging materials

An essential ingredient for natural-ripened cheeses, cheese coating offers not only protection from drying and molding, but also control over the ripening process and taste.

A coating can make or break your cheese, influencing its appearance. Does your concept call for an authentic look or a more modern one? A high-quality cheese relies on a high-quality and carefully selected coating - we can help you choose the perfect coating for your cheese concept. With a broad range of solutions, we will help you get the exact ripening functionalities as well as the best possible look and feel.

Besides, we offer packages for several types of cheese with varying degrees of gassing.

The superior performance of the package provides protection for the product against oxygen from the outside, while providing access of carbon dioxide to the outside. With this package cheese is fully protected from swelling. The glossy surface and high transparency of the package provide an excellent presentation of your product. Our packages guarantee excellent shrinkage even at lower temperatures.

Colorants and additives

Annatto is one of the oldest natural food colors produced by extracting pigments from the seeds of the annatto tree. The dye is added to the milk to ensure uniform coloring of the cheese throughout the year. Since in the winter period of time a decrease in the content of yellow pigment of karathin in milk fat is observed, the cheeses produced from such milk have a slight yellow color. Adding dye to cheese milk compensates for this disadvantage.

Annatto dye is sufficiently resistant to light and heat, can give dairy products various shades - from light yellow to bright orange. Annatto molecules have the ability to interact with protein and starchy substances, which makes it possible to dye not only fatty environments, but also products such as yogurt, puddings, cheeses. The amount of annatto extract applied to milk depends on a number of factors. Among them are:

- type of cheese;
- size of cheese head;
- season;
- desired color.

Annatto is one of the main components in the technology of cheese production.