Feasibility of developing and exporting novel fungal strains for the mould ripened cheese market in Italy

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Myconeos has developed ground breaking technology to naturally breed new fungal strains. We have applied the technology to breed the first new penicillium roqueforti strains in the market for blue cheese application in forty years. These new strains have been selected through evaluation in UK style blue cheeses and consumer work in the UK. The four new UK commercial strains provide desired sensory attributes to attract new consumers into the category and address sensory profiles currently unobtainable with the established strains examples include a mild flavoured blue cheese without bitterness or a chalky mouthfeel and an intense blue cheese. The UK market only accounts for 5% of the blue cheese sales worldwide with the big opportunities being mainland Europe and north america. Three European countries account for the majority of production and sales and Myconeos is targetting Italy. We will explore the feasibility of producing new strains of fungi for the mould ripened cheese market in Italy and Europe with a focus on gorgonzola and dolcelatte. Manufacturing of these blue cheese requires significantly longer maturation times than Stiltons and other UK style blue cheeses. Thus new strains that have reduced growth rates and lower proteolysis maybe needed. Through engagement with potential partners in Italy, Myconeos will better understand the market needs and opportunities at both manufacturers and with consumers and develop a focussed research and development for the next generation fungal strains and also highlight those unmet needs that new strain development could potentially meet. Added value will be to look at SACCO and IGEA as a potential toll manufacturers and further sales and distribution partners for global sales.