Additives

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.

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

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

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.

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.