Annatto, the natural
colourant for your cheeses!
What is annatto and where does it come from? Annatto, otherwise known as Norbixin, Orlean or Natural Orange (industrial reference number E 160b) is a yellow-reddish […]
New Caglificio Clerici’s website
Caglificio Clerici SpA believes in sharing technological progress with its stakeholders: customers, partners, collaborators, suppliers, distributors. For this reason, we have launched a modern and digital communication strategy, open to dialogue, committed to building a community of professionals, but also of enthusiasts and onlookers. The narration of the new reality passes through the new website caglificioclerici.com, which brings together the knowledge and activity of the company that since 1872 produces the most precious rennet in the world. Online since September 4th.
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Annatto, the natural
Natamycin, the preservative that protects cheeses from mould and fungi
What Natamycin is and what is it for Natamycin (indicated on the label as preservative E235) is a chemical, antibiotic and […]
Edible glue, the eatable adhesive
for tangy cheeses and labels
Edible glue: what is it and what is it for? Edible glue (or food-grade glue) is an organic substance that can be […]