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Vegan white cheese mold - Penicillium camemberti - white mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses. -
Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. However, pH it is difficult to taste, see or smell precisely. That is why pH strips exist. These strips in the perfect 0.0-7.0 range for all your fermentation projects. -
This is a small versatile 250 g cheese mould for soft cheeses. It's intended for cheeses that do not get pressed, such as soft goat cheeses, camembert style white mold cheeses, soft blue mold cheeses, soft red smear cheeses and soft vegan cheeses. -
You use this cheese mat for ripening your cheeses. The open structure ensures your cheeses get fresh air from all sides and doesn't stick. Suitable for both hard, soft and vegan cheeses. -
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Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk. -
Five pieces of cotton unbleached cheese cloth for cheese making. Can be universally used as cheese cloth, filter cloth, cover cloth for kombucha jars, or hop bag. -
Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. -
A starter culture consists of various lactic acid bacteria that convert milk sugars (lactose) into lactic acid. So your milk becomes more acidic. They thus influence the taste, smell, texture and shelf life of your cheese. -
Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2. -
No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants.
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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. -
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. -
This is a versatile 550 gram multifunctional cheese mould that can be used for both soft and pressed cheeses. -
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. -
This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others. -
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. It's also very suitable for blue cheeses as it produces a little bit of gas that allows the mold to grow inside the cheese. -
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. -
Citric acid has many applications. It is widely used in the cheese production, among other things to easily make mozzarella yourself and in the preparation of vegan cheeses.
