Sacco Cheese and Yoghurt Cultures
Clerici-Sacco started out as Caglificio Clerici, a privately owned company manufacturing enzymes for cheese production and was originally established in 1872.
In 1984 the Italian company decided to broaden its product range and markets by purchasing Sacco and creating the Clerici-Sacco Group which is still owned by the founder’s descendants.
Thus Sacco cultures bring a long heritage of cheese production with generations of expertise to the South African Market.
An extensive list of cultures for the dairy and meat markets are available from Sacco, and specifications can be viewed on their website at www.saccosrl.it under products.
Some of the cheeses that are made from their cultures are Sweet Milk Cheeses like Gouda, Edam, Danbo – Hard Cheeses like Parmesan, Pecorino, Gruyere – Pasta Filata Types like Mozzarella, Provolone and Soft Cheeses like Camembert and Brie.
Many South African Champion cheese makers have found these real Italian Cultures to be superior in every category and have won awards with them.