Description
Description:
ARN LYO 10 D is a surface-ripening culture used in the aroma development and presentation of cheeses, particularly those with a Normandy-style profile. This culture produces the distinct, traditional flavour associated with Normandy cheese and promotes a balanced surface flora between Penicillium candidum and acid-sensitive bacteria.
ARN LYO 10 D contains two strains of Brevibacterium linens – one orange and one ivory – to enhance both appearance and aroma during the ripening process.
Usage:
Ideal for surface-ripened cheeses requiring robust aroma development and characteristic rind presentation.
