Annatto, the natural
colourant for your cheeses!
What is annatto and where does it come from? Annatto, otherwise known as…
Natamycin, the preservative that protects cheeses from mould and fungi
What Natamycin is and what is it for Natamycin (indicated on the label as…
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…
Lipase: the little secret
behind the flavour of cheese!
What lipase is and what it is for A lipase falls under the category of enzymes.…
Lysozyme: What this Natural Cheese Preservative is and what it’s for
What is lysozyme and where is it found? Lysozyme is a natural enzyme which…
Cheese wax,
The Perfect Partner for your Dairy Products!
Let’s familiarise ourselves with food-grade cheese wax: what it is, what it's…
Animal rennet: a scientific method has been discovered to check authenticity
A valuable aid for P.D.O. cheesemakers because it is now possible to detect the…
What is rennet and what is it used for?
The Caglificio Clerici's guide
What is rennet and what is it extracted from? Rennet is a mixture obtained…