Congratulations to Winding Road Cheese for placing second at American Cheese Society in Soft-Ripened Washed Rind-High Moisture Over 42%- All Milk. Enzyme Development is proud to have Thistlezyme® be a part of RDB and all of your other cheeses. Thistlezyme® is a 100% thistle, (Cynara …
The attached presentation discusses the properties of Enzyme Development’s new Protease, Thistlezyme®, 100% Thistle rennet extraction, and its use in cheese making and other foods. Thistlezyme® is an Aspartic Acid Protease that is extracted from the flower of the Thistle, Cynara cardunuculus. The use of …
EDC is exhibiting at IFT17 and the American Cheese Society 2017 Enzyme Development is pleased to announce that we are exhibiting at the Institute of Food Technologists (IFT) annual Expo in Las Vegas from June 26 to June 28 and at the American Cheese Society …
Thistle Renets rennet has a unique milk clotting property that is different from the typical rennet’s from animal or micro sources. The curd cheese recipe specific – thistle rennet are suggestions, based on the difference inherent in clotting times and temperature. Thistle rennet is traditionally …