DSM launches culture for Spanish Castellano-type cheese
22 Nov 2018 --- DSM has launched Delvo Cheese CT-500 Castellano, a new cheese culture for creating Spanish Castellano-type cheese. The culture has been developed to create the specific taste and texture of the Castellano-type cheese, in response to the growing demand for artisan cheese types. Delvo Cheese CT-500 Castellano is the latest addition to DSM’s portfolio of continental cheese solutions which includes cultures, coagulants, bulk starters, lipases and cheese-ripening solutions. DSM’s cheese cultures enable cheesemakers to craft a wide range of cheeses like Gouda, Maasdam, Havarti, French Raclette and now, Spanish Manchego styles.  Click to Enlarge
Ingredients and Solutions at DSM Food Specialties. The demand for locally-produced cheeses is increasing globally. Artisan cheeses with a unique taste and texture, made with only a limited number of ingredients, are growing in popularity, the company reports. Manchego cheese and Castellano-type cheeses are examples of artisanal, Spanish cheese types which are popular in Spain and around the world. “Our main challenges were to achieve a richer, more authentic aged Castellano taste profile with our culture, and to ensure the culture works reliably in the different milk blends used in Spain,” Evandro Oliveira de Souza, Business Lead for cheese ingredients and solutions at DSM Food Specialties tells FoodIngredientsFirst. Manchego cheese is the trendiest cheese type in Spain, responsible for more than 37 percent of total retail value. Spanish cheesemakers looking to develop more distinctive Manchego and Castellano-type cheeses can use the Delvo Cheese CT-500 to add the Castellano-type taste profile to their range. “The Delvo Cheese CT-500 Castellano is the newest addition to DSM’s portfolio of cheese cultures which enable cheesemakers to tailor the taste and texture of their cheeses in many different directions, whether creating an authentic regional cheese or something new and unique,” de Souza says: The Delvo Cheese CT-500 Castellano culture can create the consistency and taste for which the Castellano-type is known: a fruity, nutty, sweet and tangy flavor that is grassy and pleasant, according to DSM. After around six months of ripening, the taste develops to caramel with a bit of acid. “Around the world, consumers are keen to try new types and flavors of cheese, and we see a growing demand for cheeses that offer distinct flavors and regional stories,” de Souza adds. In addition to the cheese cultures, DSM’s wide dairy portfolio was enriched by recently launching DelvoFresh YS-140, a new culture in the company’s range for stirred yogurt that creates premium, creamy yogurts with a mild taste. The new culture lines up with the consumer demand for premium yogurts which offer all the health and nutrition benefits they expect with an indulgent, creamy taste for a special treat. To contact our editorial team please email us at editorial@cnsmedia.com 
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COMPANY DETAILSDSM Food Specialties Alexander Fleminglaan 1 Delft 2613 AX Netherlands
Tel. +31 15 279 3474 Fax. +31 15 279 3540 ACTIVE CATEGORIESBakery Mixes and Other Bakery Products, Dairy Products - Natural and Imitation, Yeast and Yeast Products Our aim is to help customers succeed in their markets through strong innovation, exceptional application expertise and insight into the many, ever-changing needs of consumers worldwide. For food, beverage and supplement manufacturers we offer the comprehensive resources needed to provide customized solutions. Scientific excellence aside, that means a deep knowledge and understanding of markets, consumers and the defining trends in our industry. Namely: A sharp focus on health benefits: Consumers across the world want to look and feel better. The empowerment and awareness of consumers from India to Indiana is a defining trend in food and beverage nutrition, which we meet through our family of nutritional ingredients and products. Related ArticlesFood Ingredients News A UK vegan retail surge? Tesco tips vegan food as “biggest culinary trend of 2018,” as Christmas ranges boosted
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