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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. - Sale!
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. - 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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White or grey 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 - Sale! Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making.
- No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants.
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Gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This mold can be used for both cheeses made from milk and vegan cheeses. -
Red bacterium characteristic of smear ripened cheeses such as muenster and epoisses. This bacterium can be used for both cheeses made from milk and 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.
- Make your own vegan cheese with one of our three real, but vegan cheese starters.
- Make vegan cheese with our real, but vegan, cheese starters. This starter contains a strong protective bacterium, a gas-forming proprion bacteria, which helps the formation of beautiful 'eyes' in your cheese.
- Make vegan cheese with our real, but vegan, cheese starters. This starter acidifies and accompanies fermentation without adding flavors foreign to the vegetable substrate. So it's a very pure and clean starter.
