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Kashkaval is a cheese that is eaten in Bulgaria, but also in the rest of the Balkans up to Israel. It is somewhat similar to cheddar but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricu -
Blue mold typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses.
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Calcium ensures that essential components of milk can clump together into cheese. Without calcium chloride, you cannot make cheese from pasteurised milk.
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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. -
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. -
This is a versatile cheese mold 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. -
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.
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Bulgarian Siren is a type of hard white cheese. It is very similar to feta cheese, but has a sharper taste and the most delicious aroma that you can imagine thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
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White or gray mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses
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Out of stock Make vegan cheese with our real, but vegan, cheese starters. Use this starter for extra 'cheesy' flavor in your vegan cheese. Now on sale, last stock.
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Out of stock 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.
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No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This very potent rennet is microbial, so you can make cheese that -unlike most cheeses- is truely vegetarian.
