From starter to surface and ripening, Lallemand has over 100 years of experience in dairy culture fermentation. In 1933, the Rosell Institute, a Canadian subsidiary, was a pioneer in the development of the first freeze dried yogurt culture in North America. Equilait, a French subsidiary acquired in 1988, has produced cultures for the French Cheesemakers since 1940. The descendant of Laboratoire G. Roger, a production site located at La Ferté-sous-Jouarre, France was acquired in 2016 expanding Lallemand’s expertise to surface and ripening cultures for meat and dairy applications.
Lallemand Inc, the parent company of Lallemand Specialty Cultures, is a privately-held Canadian company, founded at the end of the 19th century, that specializes in the development, production, and marketing of yeasts and bacteria. The company is organized into 11 technically-driven business units focusing on various applications of yeast and bacteria in baking, fermented beverages, human and animal nutrition, fuel ethanol and for agricultural and pharmaceutical uses.
Brands: VELV-TOP® - FLAV-ANTAGE® - LALCULT® - LALFLORA® - LALTOLL™
Exhibit questions please contact: Wisconsin Cheese Makers Association Events Manager Caitlin Peirick by email.