DSM introduces new culture to create Spanish Castellano-type cheese

The new culture was developed to create the specific taste and texture of the Castellano-type cheese, allowing cheesemakers to respond to the growing demand for premium, authentic and artisan cheese types.

The demand for locally-produced cheeses is increasing globally, with cheeses with only a limited number of ingredients growing in popularity. Manchego cheese, and all Castellano-type cheeses, are examples of artisanal, local Spanish cheese types that are popular in Spain and around the world.

In Spain, Manchego cheese is responsible for more than 37% of total retail value. Spanish cheesemakers looking to develop more distinctive Manchego and Castellano-type cheeses turned to DSM to solve their challenge of adding the Castellano-type taste profile to their range with only generic cheese cultures available on the market.

Latest addition​

DSM said the new DelvoCheese CT-500 Castellano culture is the first on the market to create the consistency and taste for which the Castellano-type is known: a fruity, nutty, sweet and tangy flavor that is grassy. After around six months of ripening, the taste develops to caramel with a bit of acid.

Evandro Oliveira de Souza, business lead for cheese ingredients and solutions at DSM Food Specialties, said, “Around the world, consumers are keen to try new types and flavors of cheese, and we see a growing demand for cheeses that offer distinct flavors and regional stories​."

DelvoCheese CT-500 Castellano is the latest addition to DSM’s portfolio of continental cheese solutions, which includes cultures, coagulants, bulk starters, lipases, and cheese-ripening solutions.