Long-time ASCA member Cheeselinks - supplier of cheesemaking equipment and cultures to both amateur and professional cheesemakers - have just announced that the culture Hafnia alvei has finally reached Australia.
After several years of lobbying for an import permit for a culture blend containing Hafnia, Dupont has finally succeeded in bringing this very popular culture to Australia, for use by commercial cheesemakers.
The product containing this strain is an adjunct culture containing a blend of ripening strains, such as Geo, yeasts, Brevi, Lactobacillus paracaseii and Staphlococcus carnosus, and must be used in addition to acidifying starter cultures already employed by commercial cheesemakers.
The main function of Hafnia alvei is to re-introduce a flora of organisms normally found in raw milk. This results in flavour profiles in soft cheeses made from pasteurised milk that are typical of cheeses made with raw milk.
Commercial cheesemakers who are interested in purchasing the new culture blend containing Hafnia alvei should contact Cheeselinks for more information. Cheeselinks will provide detailed product information, including storage requirements, dosage and important considerations when conducting pathology testing of cheeses made with the new cultures.
For more information, please email Julie Keenan at Cheeselinks, or phone her on (03) 5282 1984.
ASCA looks forward to hearing from members about their experiences using the new culture, and the resulting flavour profiles in their cheeses!
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