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Check out our New Arrivals!
See something you like? Some may even be so new that they aren’t in stock yet. Check back in a few days. Usually stock is reupdated on wednesday.
By the way, if you are missing something in our shop, drop us a line, maybe we can find it.
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New!Lipase is used in home cheese making of long and medium-ripening cheeses, where a more aromatic "spicy" flavor is required, like Italian cheeses, as well as some feta and blue cheeses. -
New!This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses: Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. It can also be used for Mozarella or pasta-filata. -
New!This mesophilic cheese starter culture is particularly suited for pressed semi hard and hard cow and goat cheeses such as Gouda and Cheddar. It's also great for making your own butter. It can also be used for soft cheeses. -
New!This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others. -
New!Blue cheese mold - Penicillium roqueforti is a blue mold typical of cheeses such as Roquefort, Danish Blue en Stilton and gorgonzola. This culture is enough for about 100L of milk. -
New!Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses. -
New!White cheese mold - Geotrichum candidum is a white or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheesessuch as Camembert, Saint-Nectaire, Reblochon and others. -
New!Propionibacterium shermanii is gas forming cheese bacterium. This culture is enough for 100 liters of milk. It produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty and sweet flavor such as in Emmenthaler cheeses and Leerdammer and Maasdam cheese. -
Penicillium candidum (camemberti) is a well know white mold characteristic of cheeses such as camembert and brie. This culture is enough for 100 liters of milk. - Sale!
Make your own hams with this all in one 'make your own cooked ham' - starterkit. -
This brine and marinade injector will help you marinade and brine your meats, for extra flavor and juicyness. - Sale!
Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. It is popular as a meat substitute and is very nutritious. Homemade is infinitely better than store-bought. Especially if you press it before you prepare it. However, tofu contains a lot of water, and this makes it difficult to change its texture, to infuse any flavorings and to fry your tofu crispy and golden brown. So, you need to press it. This starterkit has everything you need to make the best tofu ever, super flavorful and crispy and golden brown!
