In Denmark the technical university DTU has developed a new cheese culture that can be used to produce an aged cheese in half the time. A cheese culture has the task of producing lactic acid and ripening enzymes. The ripening enzymes are found inside the lactic acid bacteria and are normally released slowly during the cheese ripening period. The problem with existing solutions is that this process takes place slowly and only partially. The DTU Food Institute has developed a culture which releases all ripening enzymes at once, which results in faster ripening. The culture can be used like any other cheese culture, and requires no other equipment than what is already in the dairies. The method, which is 100 percent natural, represents a new way of thinking about dairy production, according to DTU.