date:Dec 02, 2013
ntal and Cheddar) and soft smear cheese, it enhances flavour development and the typical cheese characteristics when using a foil-ripening method.
Smear-ripened cheeses, such as Munster or Raclette, derive their characteristic, sulphur-oriented flavour from aerobic bacteria on the rind.
CHOOZIT FNR 1 can be directly added to the milk to re-create this distinctive flavour in a cheese with no rind, said Elise Manoury, scientist, health and protection technology - LCI, DuPont Nutrition Health.