Outlet

Temporarily reduced: this batch has a best-before date of 1 January 2027.

Sodium nitrite curing salt (0,6%) an indispensable ingredient for all cured sausages cured meats and cooked meats. It works similar to cure #1. Please read on for more info.

This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments. New: available for 5 or 200 kg of beans/grains.

Aspergillus luchuensis or Aspergillus awamori is a special type of koji. It is one of the ‘black kojis’ traditionally used to make Shochu, a distilled beverage. Available in 2 sizes: 5 grams for 5 kilograms or 200 grams for 200 kg. 

This vegan starter contains the famous Thermophilus culture and the Lb.Casei, providing the typical flavors of traditional cheeses.

A pig bladder is a classic ingredient that is not often used nowadays. It is used for the ‘en vessie’ technique or as a casing for sausage meat.

A sow’s bladder is much larger than a normal pig’s bladder because sows are raised to reproduce and thus live a lot longer and become much larger and heavier, up to 250-300 kg. Size: around 2 liters

This is a very versatile starter that can be used both for various types of rice wine and tape (tapai, lao-chao and khao-mak).

Make your own 3-star Poularde de Bresse en vessie or culatello with this beef bladder. The huge size of this bladder makes it suitable for the largest of chickens. Or any other application you have in mind.

Temporarily reduced: this batch has a best-before date of 2 January 2027.

This Alpine cheese starter culture is suited for semi hard and hard cheeses. These Swiss-type cheeses are (semi)hard cheeses with a distinct character, like Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains, near the Alps). Leerdammer or Maasdam cheese are Dutch versions of Alphine cheeses, and combined with our Propionibacterium shermanii you get the big holes in the cheeses.

This Kluyveromyces lactis yeast cheese culture produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses. Its early implantation on the surface of cheeses prevents fungal contamination.

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!

Temporarily reduced: this batch has a best-before date of 9 February 2027.

This transparent cheese coating shows the real color of the cheese! Do not use these fake weird pink and yellow colors that blind the innocent cheese lover.

Temporarily reduced: this batch has a best-before date of 31 December 2026.

Unique product, you won’t find it anywhere else! The after-end is the part that passes from the large intestine into the rectum. Around 30 cms in length and with a large diameter (ca 40 mm).

Temporarily reduced: this batch has a best-before date of 24 December 2026.

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.

Temporarily reduced: this batch has a best-before date of 31 January 2027.

One easy way to start using koji is with dried emmer koji grains, a ready-to-use product. No need to grow your own koji!

Yoba yogurt starter. Make up to 100 liters of yogurt with 1 gram. Funds local yoghurt enterprises in Africa.

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 8-26)