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Lallemand Specialty Cultures

Specialty cultures for hybrid-dairy and plant-based cheese and meat.

Lallemand Specialty Cultures (LSC) strives to bring solutions to cheesemakers by offering a large range of products, from single-strain cultures to ready-to-use culture blends delivering multiple functionalities. Their portfolio consists of market-proven strains carefully selected from their extensive cell bank, ensuring the full coverage of the ecological succession involved in cheesemaking.

From starter to surface and ripening, Lallemand has over 100 years of experience in dairy culture fermentation. In 1933, the Rosell Institute, a Canadian subsidiary, was a pioneer in the development of the first freeze-dried yogurt culture in North America. 

LSC provides a full range of dairy, meat, and plant-based solutions, bringing unique appearance, color, flavor and texture for competitive advantages.

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