Biontario

Canadian brand · Cultures, enzymes, ingredients

Dependable ingredients for consistent cheese.

Biontario supplies cheesemakers with selected cultures, enzymes and supporting ingredients, each with clear specifications, traceable lots and practical technical support.

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Technical data sheet

Mesophilic culture

Direct set, freeze-dried

Usage level5–50 DCU per 100 L milk
ActivityHigh, consistent acidification and flavour development
Storage≤ −18 °C (frozen)
Shelf life24 months from date of manufacture
Pack size50 g, 500 g

  • Science-backedSelected cultures chosen for reliable results.

  • Clean ingredientsSupporting authentic cheese character.

  • Built for producersConsistent quality at every scale.

  • A longer tomorrowResponsible ingredients for a resilient dairy future.

The range

Three ingredient classes, one way of working

Every product follows the same hierarchy: what it is, what format it comes in, how to store it and which lot you have.

  1. 01

    Cultures

    Mesophilic, thermophilic, adjunct and ripening cultures for direct-set and surface-ripened cheeses.

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  2. 02

    Enzymes

    Coagulants for controlled, repeatable curd formation across a range of milk types.

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  3. 03

    Ingredients

    Supporting ingredients that keep milk performance steady from one make to the next.

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Handling and traceability

Identify, store and use it safely, quickly

Packaging and documents for professionals follow one order of information, so the right detail is where you expect it on a busy production floor.

  1. 1
    Product and format are the largest information on the pack.
  2. 2
    Storage and handling sit in a visually distinct panel.
  3. 3
    Lot, net weight and date are printed on every unit for traceability.

Applied expertise

Consistent, characterful results start with the right culture for your make.

  1. Tell us about your cheese

    Milk type, make process, volume and the character you are aiming for.

  2. We recommend a starting point

    A short list of cultures and enzymes, with usage levels from the technical data sheet.

  3. Trial, then scale

    Test with a sample, compare results, and move to production pack sizes when you are ready.

Tell us what you are making

Share your cheese style and volume. We will suggest ingredients and send a sample to trial.

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