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NewsOrigins of CantalDid you know that cantal cheese is named after the Volcanic massif of Cantal in France, hosting the largest volcano in Europe? Highly popular in France, cantal cheese is Appellation d’Origine Protégée (AOP) certified since 1956, ensuring constant quality cheeses […]
May 17, 2021
NewsCFIA 2021 – UpdateDue to the risk associated with Covid-19 for its customers, potential visitors and employees, Lallemand Specialty Cultures has made the difficult decision not to attend the CFIA EXPO exhibition on June 9 – 11, 2021. Under the current circumstances, the LSC team […]
May 10, 2021
News5 year anniversary – LSCIn 2016, Lallemand expanded its expertise to surface and ripening cultures for meat and dairy applications through the acquisition of the descendant of Laboratoire G. Roger, a production site located at La Ferté-sous-Jouarre, France. In addition to maintaining and continuing […]
Apr 29, 2021
NewsStaphylococci speciesStaphylococci species such as Staphylococcus carnosus and xylosus are used in various meat technologies, from dry fermented salami types to cured products like bacon, coppa or bresaola. When used as starter cultures for sausage fermentation, Staphylococci contribute to food safety, […]
Apr 27, 2021
News18-month shelf-life on Dairy culturesAt Lallemand Specialty Cultures, continuous improvement for us and our clients is a top priority. We are pleased to announce that most of our dairy cultures now have an 18-month shelf life. We believe this will offer additional flexibility while […]
Apr 14, 2021
NewsBaked CamembertYou most likely know Camembert, but have you tried baked Camembert? Throughout the centuries, Camembert has become the most renowned cheese when referring to French cheeses. From traditional Camembert made in Normandy, France to Camembert-style cheeses made around the world, […]
Mar 24, 2021
NewsCHEESE EXPO Online – USALess than three weeks to go before CheeseExpo Global Online, the global meeting place for all stakeholders in the North American cheese industry. CheeseExpo, co-hosted by Wisconsin Cheese Makers Association and the dairy experts at Center for Dairy Research, will […]
Mar 22, 2021
NewsMucor contaminationEver heard of “cat-hair” defects? Cheese and meat industries are facing serious economic loss due to Mucor contamination of their products. While generally accepted to be non-toxic toward humans, Mucor significantly decreases the product quality through its appearance. Mucor genus […]
Mar 4, 2021