In France, cheese constitutes a cultural exception and now forms part of its cultural and gastronomic heritage: France has 400 different types of cheese.

Cheese is mainly produced in developed countries and is in strong demand in emerging countries.

BIOPROX’s very high level of technical expertise when it comes to cheese technologies enables it to present a very wide range in order to respond to the huge variety of cheeses marketed in France and worldwide.

In partnership with expert cheesemakers in France, Europe and worldwide, Bioprox develops ranges of starter cultures adapted to each country. By way of an example, in Greece, our feta starter cultures were developed with feta producers, in Great Britain our cheddar starter cultures were developed in farmhouses, and so on.

Technical support, particularly when it comes to transferring very specific cheese manufacturing processes, constitutes a major advantage for Bioprox’s customers.