Fromagex
From cultures to packaging, including equipment, here is our range of products.
Ripening mat square mesh 1 m x 20 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Ripening mat straw type 69 cm x 25 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
RST-632 Frozen 500 u
This Chr.Hansen DVS culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).
The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35 C (95 F).
Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.
RST-643 Frozen 500 u
This Chr.Hansen DVS culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).
The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35 C (95 F).
Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.
CR-213 Frozen 200 u
A defined blend of mesophilic homofermentative adjunct culture.
The selection of the culture is based on a unique balanced aminopeptidase composition.
The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.
The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.
This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.
The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.
It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.
Stainless steel aging rack 630 x 510 mm, 25 wires
For a homogeneous rind development
The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.
Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.
Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack size should be done according to the cheese size and type.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.
Made in #304 SS.
Assembly of the wires on the frame by food-grade spot welding.
EMFOUR Frozen 500 u
Thermophilic homofermentative culture blend.
In 1984 it was selected by Dutch cheesemakers as the most effective thermophilic culture for accelerating ripening in Dutch cheeses.
The culture significantly enhances mature and nutty flavor notes, and there is a tendency towards sweet, sour and salt tastes, too.
The body of the cheese is also enhanced by the use of EMFOUR.
The culture can reduce the ripening time by several weeks depending on the type of cheese, storage temperature and desired flavor.
Rectangular microperforated mould 360 x 280 mm
Made in food-grade microperforated polypropylene and/or polyethylene.
Design according to 3A standards.
Perforation diameter from 0.5 to 0.7mm.
Made by injection of a single piece, no welding or assembly.
Standard grooving pattern or customized.
