LACTOSAN Provenance  CHEese PowderS

Trendy authentic and provenance Cheese Powders

Artisan, authenic and provenance food products are trending more than ever.

There is a growing interest to know where your food comes from, what's in it and who is making it. Consequently, the demand for region specific cheeses for designated taste sensations and declaration purposes is increasing. 


Lactosan Cheese Powders offer you a unique combination of taste, functionality, authenticity and convenience, making them the obvious ingredient choice in virtually any food system.

Backed by years of experience we take pride in carefully sourcing and selecting our raw materials from a multitude of countries, ensuring we have access to a world of traditional as well as region-specific speciality cheeses. This combined with highly specialized processing and drying techniques enables us to manage the unique flavour, functionality and mouth feel characteristics naturally inherent in the cheese.


Our broad portfolio of Cheese Powders contain a range of delicious provenance Cheese Powders, including a carefully selected range of Cheese Powders made from PDO (Protected denomination of Origin) or provenance cheeses. So, how about  a deliciously rich broccoli soup with Stilton Cheese; an Italian 4-cheese pasta sauce with Parmigiano Reggiano, or a scoop of ice cream with sweet, caramelized Norwegian Brunost and sea salt?

The application possibilities with Lactosan Cheese Powder are virtually endless and convenience and shelf life stability in focus. 

To learn more about how we can help you bring your next great tasting food product to life using Lactosan Cheese Powder, please contact our R&D team already today.


Did you know that: 

  • Gorgonzola has been produced for thousands of years and are only manufactured in the Novara and Lombardy regions of Italy.
  • Only cheese from the counties of Derbyshire, Leicestershire and Nottinghamshire made according to the PDO regulations may be called Stilton. It is named after the village of Stilton, which lies outside the area where the cheese is made. 
  • Parmigiano Reggiano was invented in the Middle Ages in the province of Reggio Emilia in Italy.
  • Only Cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods may use the West Country Farmhouse Cheddar name.
  • Roquefort was invented by shepherds more than 2,000 years ago and is produced in the Rouergue region in France.
  • The Manchego Cheese from Spain is to be aged between 60 days and two years.
  • A traditional feta is made of 30 percent goat's milk mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions (Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos).