DSM introduces DelvoADD for aged cheddar cheese

Dutch science-based company DSM has introduced DelvoADD, which offers a portfolio of adjunct cultures for creating aged cheddar cheese taste profiles.

DelvoADD includes cultures, coagulants, bulk starters, lipases, cheese-coating solutions and has been developed to match company’s portfolio of cheddar cheese.

DSM cheese business lead Evandro Oliveira de Souza said: “DSM is pleased to introduce the DelvoADD portfolio of adjuncts for cheddar cheese producers who want to differentiate on taste.

“This addition to our cheddar cheese range gives cheesemakers more flexibility to develop their desired taste profile, whether they want to enhance a savoury or buttery note, or prefer to increase caramel-like sweet notes, or want to create a more mature cheddar flavour.”

The new portfolio includes seven adjunct cultures for developing flavour complexity and memory of typical mature cheddars (DelvoADD 200-C) and to create complex savoury flavour with the typical umami notes (DelvoADD Savory).

Additionally, the range includes solutions that reduce ripening time by nearly 30% for more efficient production (DelvoADD EZ-Age), as well as to create full-fat flavour in low-fat cheese (DelvoADD Reduce Fat) to cope with new market trends.

The company will be presenting its new DelvoADD range at the International Cheese Technology Exposition, which is scheduled to begin later this month in Wisconsin, US.

At the event, DSM will showcase DelvoCheese cultures, bulk starters and media, Maxiren coagulants, Piccantase and Capalase lipases, DelvoCid biopreservation, and DelvoCoat and Pack-Age cheese ripening solutions.

For more than a century, the company has partnered with cheese makers across the globe to create unique cheese products.