DuPont Nutrition & Health Introduces Flavor Differentiation Solution for Specialty Cheese

28 Nov 2013 --- It’s a constant challenge for cheese manufacturers to square the increasing consumer demand for stronger flavor intensity with the need for the efficiencies of foil-ripening processes.

DuPont Nutrition & Health were inspired to develop CHOOZIT FNR 1 – an innovative culture from the DuPont Danisco range that enables authentic, more artisanal flavor development in a variety of speciality cheeses, even in the absence of a rind (FNR stands for Flavor No Rind), while also reducing ripening time and ensuring consistency.

This new starter culture can be used in foil-ripened processes, benefiting from their time and cost efficiencies, but also for smear-ripened cheese.

Importantly, CHOOZIT FNR 1 is a tool to ensure consistency in the process, so end-consumers can expect a ‘farmhouse’ aroma and taste full of character every time.

“Characteristically differentiated flavor, reduced ripening time and a consistent eating experience combine to make CHOOZIT FNR 1 an unbeatable choice for efficient, profitable cheese production,” explains Caroline de Lamarlière, Global Product Manager, Global Business Director – Ripening Cultures, DuPont Nutrition & Health. 

Clearly the reduction in ripening time is a considerable bonus, enabling increased production, lower costs and more efficient utilization of plant resources. And, compared to ripening on the surface of smear cheese, the use of CHOOZIT FNR 1 greatly limits the risk of spoilage, contamination and loss of water, which can occur when the cheese is matured for a long period.

In addition, the breakthrough consistency of flavor will undoubtedly enhance consumer loyalty, leading to increased retailer demand and turnover.

CHOOZIT FNR 1 is an innovative cheese culture containing Lactobacillus sakei and Staphylococcus vitulinus. Applied in a variety of industrial and speciality cheeses (including foil-ripened semi-hard or hard cheeses, such as Emmental and Cheddar) and soft smear cheese, it enhances flavor development and the typical cheese characteristics when using a foil-ripening method.

“Smear-ripened cheeses, such as Munster or Raclette, derive their characteristic, sulphur-oriented flavor from aerobic bacteria on the rind. CHOOZIT FNR 1 can be directly added to the milk to re-create this distinctive flavor in a cheese with no rind,” adds Elise Manoury, Scientist, Health & Protection Technology - LCI, DuPont Nutrition & Health.