Molds

Moulds are essential ingredients for the production of cheeses and other food products with specific aesthetic and organoleptic properties (such as blue cheeses and bloomy-rind cheeses). Through processes of proteolysis and lipolysis, moulds make an important contribution to aroma formation and to the development of the final structure and the aesthetic properties of cheeses.

In addition to green-blue moulds for the production of blue cheeses (Gorgonzola, Roquefort, Stilton, etc.), the range of Sacco System moulds includes strains of white moulds for the production of bloomy-rind cheeses and many other types of moulds for the production of numerous cheeses and other products. In particular:

Penicillium roqueforti for Gorgonzola and other blue cheeses.

Penicillium camemberti for cheeses including Camembert and Brie, with a bloomy rind.

Penicillium nalgiovense for the production of salamis.