These products are approaching their ‘Best before’ date. Get them at amazing discounts! It does not mean that they won’t work. Best before a date does not equal ‘dead after’ this date. They will work perfectly fine for many more months, sometimes up to years.
Just add a little bit more than the advised amount.
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Sale!
Medium fast starter culture Hela Germet is a medium-fast to slow starter culture, intended for Northern European and Southern European sausages. For dried sausages that achieve character and flavor due to a slow pH drop. Sale: best before 12-10-2022 -
Sale!
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. Sale: best before 28-11-2022 -
Sale!Out of stock
Vegan gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This bacterium can be used for both cheeses made from milk and vegan cheeses. Sale: best before 06-11-2022
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Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses. Sale: best before 30-9-2022
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Bactoferm SafePro® F-LC is a sausage starter culture that provides a well rounded mediterranean flavor in addition to giving optimal Listeria prevention in fermented sausages. Sale: best before 16-11-2022 -
Sale!
Starter II contains Lactobacillus sakei, which is a very strong protective bacterium, excellent in keeping unwanted bacteria out. In addition, starter II contains a gas-forming proprion bacteria, which helps the formation of beautiful 'eyes' in your cheese. Last stock sale: best before 05-11-2022.
