Vegan cheese

Cotton, off-white, unbleached cheese cloth for cheese making. Can be universally used as cheesecloth, filter cloth, cover cloth for kombucha jars, or hop bag.

Transglutaminase is a naturally occurring enzyme. It is used to bind animal and plantproteins, improve food texture or create new products.  The animal- and plantprotein binding qualities of transglutaminase give amazing culinary possibilities that cooks are just beginning to understand. It can be used in vegan products.

This is a small versatile 250 g cheese mould 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.

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

Vegan white cheese mold – Penicillium camemberti – white mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses.

Acidity plays an important role in many forms of fermentation. pH is difficult to taste, see or smell precisely. That is why pH strips exist.

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.

Vegan blue cheese mold – Penicillium roqueforti typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses.

Our vegan acidophilus starter culture is great culture to add to your vegan yoghurt or vegan cheese to improve it’s flavor and give it more probiotic qualities.

Consists of L. lactis en L. cremoris with its main purpose to acidify and accompany fermentation without adding flavors foreign to the vegetable substrate. So it’s a very pure and clean starter.

Make vegan cheese with our real, but vegan, cheese starters. Use this vegan Leuconostocs mesenteroides starter culture for an extra ‘cheesy’ flavor in your vegan cheese.

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.

Starter I contains Lactobacillus helveticus and Lactobacillus rhamnosus. The first is a well-known cheese bacterium that is often found in particularly Alpine cheeses, such as Comté, Gruyère, Emmenthal, fontina, Asiago and taleggio. Lactobacillus rhamnosus is also a well-known dairy and cheese bacteria known for its probiotic properties.

This vegan starter contains the famous Thermophilus culture and the Lb.Casei, providing the typical flavors of traditional cheeses.

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.

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

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

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.

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!

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.