Besto Cheddar Cultures are developed to create the characteristic sharp taste, full aroma, and robust texture of the world-famous Cheddar cheese. Prepared with a precise balance of mesophilic and thermophilic strains, our cultures maintain their stability even during long ripening periods. By optimizing acidity development throughout the cheddaring process, they ensure the same high quality in every production.
Our cultures prevent the risk of bitterness in the cheese by keeping proteolytic activity under control and offer a rich, nutty, and balanced aroma profile at the end of months of ripening.
Creates the ideal curd structure by controlling the pH drop, which is critical for the Cheddar process.
Provides top-level phage protection that prevents production interruptions with different strain rotations.
Maximizes the aroma components that form the character of the cheese through the synergy of lactic acid bacteria.
| Product Type | Culture Combination | Ripening Period | Sensory Feature |
|---|---|---|---|
| Mild Cheddar | Fast Acidifying Mesophilic | 3 - 4 Months | Mild and creamy taste, smooth cross-section |
| Mature Cheddar | Aromatic Mixed Strains | 6 - 12 Months | Balanced aroma, semi-hard body |
| Extra Mature Cheddar | Helveticus Supported Strains | 12+ Months | Sharp and intense taste, granular structure |
| Burger Cheddar | Melt-Stable Strains | Short Ripening | Excellent melting performance and stable color |
You can get support from our technical R&D unit to determine the most suitable Cheddar culture combination for your production technology, milk quality, and target ripening profile.
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