-
Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk. - Sale!Out of stock
Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. Sale: best before 31-5-2022 - Out of stock
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. -
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. -
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. -
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. -
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. -
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. -
Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses. -
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. -
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. -
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. -
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. -
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. -
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. -
New!Ash is carbon, made from charred vegetable matter used for protection of cheese. Often used in goat cheeses. Can also be used for vegan cheese. -
New!This Alpine cheese starter culture is suited for semi hard and hard cheeses. These Swiss-type cheeses are (semi)hard cheeses with a distinct character, like Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains, near the Alps). Leerdammer or Maasdam cheese are Dutch versions of Alphine cheeses, and combined with our Propionibacterium shermanii you get the big holes in the cheeses. - Out of stock
This Kluyveromyces lactis culture from Lallemand Specialty Cultures produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses. Its early implantation on the surface of cheeses prevents fungal contamination. -
The PC Neige is a classic white mold powder used to ripen and flavor cheese. It produces a white surface, moderate proteolytic activity, low lipolytic (aroma) and good stability under packaging with accelerated mold growth. This is a great choice when you are looking for a moderate-slow ripening time with a low aroma. - Out of stock
Mesophilic freeze-dried culture, adds a lot of aroma to cheese as well as Co2. Suitable for making many hard pressed and soft cheeses e.g. Gouda, Leerdam, Edam, Brie, Camembert and blue cheeses. - Sale!Out of stock
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
