Starters

Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. New, now in 50 ml bottle. Twice the size.

Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk.

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 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.

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.

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.

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.

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.

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.

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.

This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.

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.

Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses.

No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants.

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.

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.

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.

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.

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.

This Kluyveromyces lactis yeast cheese culture 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.