A legacy of innovation: key milestones in Lallemand Specialty Cultures’ history

Did you know that in 1897, Mr. Roger first isolated Penicillium candidum from Brie cheese at our La Ferté-sous-Jouarre plant, paving the way for producing the first cheese by inoculation with this culture in glass bottles? 🧀 Since then, Laboratoire G. Roger has significantly contributed to microbiology and cheese production.

Key milestones in our history:

⦿ 1959: Development of lyophilization to better preserve P. candidum

⦿ 1968: Production of P. candidum in fermenters

⦿ 2016: Acquisition of La Ferté-sous-Jouarre plant by Lallemand, expanding our expertise to surface and ripening cultures for dairy and additional food applications like meat and plant-based

At Lallemand Specialty Cultures, we are honored to continue this tradition of excellence and innovation.