Starters and molds

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.

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.

Vegan red smear bacterium (Brevibacterium linens) characteristic of smear ripened cheeses such as muenster and epoisses. This bacterium can be used for both cheeses made from milk and vegan cheeses.

Mixture of the best known cheese yeasts specially designed to protect the rind from the proliferation of undesirable molds,  to favor the development of a more resistant rind and enhance flavor and aroma. Can be used for vegan cheeses.