Dairy

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.

Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses. | SALE (best before 5-26)

The cylindrical perforated cheese mold is created for making Camembert cheeses. You can also make blue cheeses and any other soft cheeses with it. Includes a follower

Vegan thermophilic cheese starter culture for aged vegan cheeses like Parmesan, Provolone, Romano, Swiss, Gruyere, and other (Swiss or Italian-style) cheeses, e.g. Mozzarella.

Make your own yoghurt with this starter kit. Everything you need is included. It’s a perfect gift for someone interested in fermentation! Including two starters and FREE cheesecloth!

It is very easy to make Buttermilk using our Buttermilk starter culture. All you need is milk and this starter, made by the former state dairy factory of Bulgaria. Nazdrave!

Yellow cheese coating for home cheese making. Based on copolymer dispersion in water. Suitable for rinds of all hard and semi-hard cheese. Available in 2 sizes: 100 grams or 1 kg.

This is a versatile 1,24 kg hard cheese mould It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental.

This is a versatile 550 gram multifunctional cheese mould that can be used for both soft and pressed cheeses.

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.

Sour cream is a dairy product obtained by fermenting regular cream with lactic acid bacteria. Make it at home with this sour cream starter culture!

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.

Foodgrade brush, made for waxing or coating maturing cheeses with coating. For home cheese making.  Don’t get your hands dirty!

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.

It is essential to know the exact pH at a certain time in the fermentation, so you need this pH calibration buffer powder.  Calibrating at least twice a month is recommended, and also when you haven’t used your electrode for quite some time, it was cleaned, or it is a new one or simply because you want to make sure your fermentation is going according to plan.

Make your own vegan camembert and/or vegan blue cheese with our ‘all in one make your own vegan camembert/ blue cheese’ starter kit. Enough to make many kgs of real vegan camembert /brie style cheese and/or blue cheese. Don’t forget to make your choice of cultures.

Now including free online, English subtitled workshop ‘make your own vegan camembert and blue cheese’, by Meneer Wateetons!

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.

This is a strong, thick-walled mini hard cheese mould for hard-pressed cheeses. It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental

During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.

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 fresh, slightly sparkling kefir has earned the festive nickname “milk champagne”. In this starter kit, we combine our milk kefir grains with our beautiful kefir jar so you have everything you need to make your own milk kefir. Milk as a celebratory product – that’s something to show up with!