Cultures designed to bring newer solutions to the producers of dairy products.

Flavor Blends

Lallemand Specialty Cultures (LSC) strives to bring solutions
to the cheesemakers by offering a large range of products, from
single strain cultures to ready to use culture blends. Flavor blends
are key to developing the cheese, rind, and aroma. Highly popular,
they are easy to use, ensure consistent cheesemaking, and may
reduce costs.

Applications Product Key Features
Washed-Rind Soft and Semi-Hard Cheeses FAA1
  • Delivers an orange red surface.
  • Rapidly produces strong, fruity, cowshed, and sulfur flavor notes.
Bloomy and Washed-Rind Soft Cheeses FAA4
  • Delivers a thin velvety white and orange surface.
  • Produces strong, fruity, and cowshed flavor notes.
  • Dry non-sticky touch.
Washed-Rind Soft and Semi-Hard Cheeses FAPM
  • Delivers a white velvety surface.
  • Produces strong, typical bloomy soft cheese flavor notes.
  • Delivers a creamy surface (apigmented Brevibacterium strain).
  • Produces a complex cheesemaking aroma rich in fruity flavors.
  • Softens the curd.
Bloomy and Washed-Rind Soft Cheeses
and Goat Cheeses
  • Delivers a thin, dry, velvety white surface.
  • Produces fresh buttery and creamy flavor notes.
  • Enhances goat cheeses by bringing out flavors.
Bloomy and Washed-Rind Soft Cheeses LMC
  • Delivers a soft, melty mouth feel.
  • Produces fresh buttery and creamy flavor notes.
  • No impact on surface color.
Product Name Staphylococcus Xylosus Yeasts Geotrichum Candidum Glutamicibacter Arilaitensis Brevibacterium Spp
DH KL Aurentiacum Linens
FAA1 x x x x x
FAA4 x x x x x
FAPM x x x x x
FAAY x x x x
FETRX1 x x x x x
LMC x x x

Blue Line

To answer the rising interest in blue cheese worldwide, and continuing to reinforce their position in the surface and ripening business, LSC offers a line for blue cheese applications.

Each blue cheese type originates from a specific milk and manufacturing process and exhibits distinctive characteristics. The various lipolytic and proteolytic activities of Penicillium Roqueforti strongly contribute to the diversity of blue cheeses.

LSC offer three FLAV-ANTAGE® Penicillium Roqueforti in liquid form and a Leuconostoc Mesenteroides, the FLAV-ANTAGE® LN1029 which is a heterofermentative gas producing culture that perfectly opens the curd of soft blue cheese to allow for the blue mold growth.

Product Name Color Applications Growth Speed Salt Tolerance Proteolysis Lipolysis
FLAVANTAGE® PR5 Dark Blue Green Gorgonzola (Mild) 3 4 3 1
FLAVANTAGE® PR14 Dark Blue Gorgonzola (Natural) 4 4 3 2
FLAVANTAGE® PR16 Bright Dark Blue Stilton, Danablu 4 3 4 3
1 = Low, 2 = Low-Medium, 3 = Medium-High, 4 = High


LALFLORA® starts from raw milks carefully selected by Lallemand Specialty Cultures (LSC) and collected as close as possible to milking.

The strains from those raw milk microflora are isolated on specific culture media and identified by genetic techniques. For food safety reasons, only the species belonging to the inventory of the International Dairy Federation (Inventory of microbial food cultures with safety demonstration in fermented food products, Bulletin of the IDF N° 495/2018) are retained.

The criteria applied during the selection step make it possible to collect only the most aromatic and technologically relevant strains.

LSC's development experts then combine and produce in co-culture the selected strains using specific methods relying on decades of fermentation expertise.

Benefits and Advantages

• Product with strong Terroir, or geographic, identity taking advantage of the trend for regional authenticity.
• Return to nature through the use of indigenous microflora.
• Improvement of the cheese organoleptic qualities.
• Differentiation of the product to stand out from its competition.
• Limit the possibility of cheese imitation.
• Higher economic value of a product with a traditional image.


Composed of several strains of different species. The total population of the concentrated frozen culture is superior to 1.1011 cfu/g and includes the following genus and species:

Lactococcus lactis
Lactococcus raffinolactis
Lactobacillus rhamnosus
• Lactobacillus paracasei

Macrococcus caseolyticus

LALFLORA® RM1 culture should be used as an aromatic and ripening culture in soft cheese and uncooked, pressed cheese technologies. It should be used in addition to the acidifying culture by direct inoculation of the milk. It allows the development of complex flavors typical of raw milk, with cheese, fruity, brothy, and cowshed flavors. Depending on the technology temperature and on the dosage, LALFLORA® RM1 may interact with the acidifying activity of the starter.

LALFLORA® AU1: An Aromatic and Ripening Culture for Semi-hard & hard cheeses

A combination of several strains from different species. The total population of the frozen culture is superior to 1.1011 cfu/g and includes the following genus and species:

Lactobacillus paracasei
• Lactobacillus plantarum
• Lactococcus lactis

Lactobacillus spp. (Thermophile)
Leuconostoc lactis
Bifidobacterium spp.

LALFLORA® AU1 culture should be used in addition to the acidifying culture by direct inoculation of the milk. It has demonstrated to be an efficient solution for cheesy/fruity aromatic expression and accelerated ripening:

• Increased BCAA catabolism with production of 3-methyl and 2-methyl butanoic acid
• Increased secondary proteolysis

To order, contact our Product Specialists: (800) 826-8302 or [email protected].