Natural Coloring for Cheese

What it is

A natural ingredient (sheep/goat) for ripened cheeses. The color and aroma come from lipase, an enzyme that works gradually during ripening, not straight away in the vat. That way the cheese's flavor intensity builds in a controlled way. It's for workshops that ripen cheese and want fuller color and flavor.

Before you use it

• Since the effect shows during ripening, test it first on a small batch and taste the cheese at the end of ripening before using it in your whole production.
• Follow the dose the manufacturer gives on the pack and don't increase it to speed up the effect.
• Ask us before ordering about the composition and how it's listed in the ingredients.

You'll find cultures and coagulants for ripened cheeses in dairy additives.

Tell us what cheese you ripen and what flavor you're after, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.