EDC is exhibiting at the American Cheese Society 2018 Enzyme Development Corporation is pleased to announce that we are once again exhibiting at the American Cheese Society in Pittsburgh from July 25th to July 28th 2018. During the show we will be showcasing Thistlezyme®, our …
When starting any type of business, you want to have something that will set your products apart from others on the market. This is a must in the ever-growing Artisan Cheese “Industry” to have a unique, high-quality product that will set you apart in the …
One of the questions that we receive most often is: “how do we adapt our existing cheese formulas to use Thistlezyme®?” The first thing you need to know, is that Thistlezyme® The liquid is meant to be used without dilution. This means that you won’t …
In March of 2016 Winding Road Artisan Cheese of Smoky Lake, Alberta, Canada, started making cheese using Thistlezyme® instead of “traditional” types of rennet. When doing our market research to determine what types of cheeses we should make, we found that there was an increase …
The decision to make any product is one that should involve a certain amount of research and thought. This is especially true when it when it comes to making cheese, be it as a value added product for a dairy, a stand alone cheese business …
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 …