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

A starter for all charcuterie. RAPS Biostart RP takes your ham or other charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

This vegetable fermention starter accelerates the lacto-fermentation process, ensuring a more rapid acidification of the environment and preventing the development of off-flavours and odours, as well as the presence of unwanted germs.

Amasi yoghurt, sometimes also called Amasai, is a traditional fermented yoghurt from South Africa. It is viewed as somewhat similar to milk kefir, while others think it tastes like something between cottage cheese and yogurt.

The PC Neige is a classic white mold powder used to ripen and flavor cheese. It produces a white surface, moderate proteolytic activity, low lipolytic (aroma) and good stability under packaging with accelerated mold growth.  This is a great choice when you are looking for a moderate-slow ripening time with a low aroma.

Pure probiotics to further enhance the probiotic effect of your yogurt or kefir.