Outlet

Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.  | SALE (best before 12-25)

The ideal additive for all juicy fresh and cooked sausages. Your butcher won’t tell you, but he is guaranteed to use it. | SALE (best before 12-25)

Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. New, now in 50 ml bottle. Twice the size. | SALE (best before 1-26)

Oncom is a traditional fermented product from Java. It is made from soy grains that are left over after preparing soy milk and/or tofu. No waste tempeh!  | SALE (best before 1-26)

If you want your cheese to stand out, you need this red cheese coating which will give your own Edam, Port Salut, Red Leicester or Mimolette the attention it so rightfully deserves. Paint it, paint it red! | SALE (best before 10-25)