Myconeos visited the conference to talk about the role that adjunct and ripening cultures play in cheese flavour. It’s was an opportunity to discuss with UK cheese producers and help them to understand the science behind them and the different approaches that cheesemakers can take to enriching or differentiating the flavours of their cheese (and how our products work in milk).

Myconeos was a finalist at the World Dairy Innovation Award for best new technology innovation with its new Mycoforti® Cheese Cultures at Laval, France in June 2022. These have just been launched in the UK and ROI and will be available in Europe soon.