Vegan cheese starter culture I

Vegan cheese starter culture I


In stock

Make your own vegan cheese with one of our three real, but vegan cheese starters.

In stock

SKU: 70 Categories: ,

What is vegan cheese

Vegan or vegetable cheese is not made from milk, but from another vegetable base product. Vegan cheese usually consists of nuts, nutritional yeast and oil. Cashew nuts are extremely popular among vegan cheeses, because of their soft taste and creamy texture. But almonds are also a popular ingredient to make vegan cheese.

Why a vegan cheese starter culture

To get a good fermentation (acidification and flavor formation) you need a cheese starter culture. However, most starter cultures available are not vegan. The vegan starter cultures of are. The use of vegan yogurt or vinegar as a starter culture, for example, also has disadvantages because these bacteria are not specifically intended for cheese. The vegan cheese starter cultures from are.

Also for regular cheese

The fact that our starters are vegan doesn’t mean that can only be used for vegan cheese. They are perfectly suitable for regular cheeses as well.

Our vegan cheese starter culture variants

We have three variants: starter I, II and (new!) III, each with their own flavor profile. Try them all!

Vegan cheese starter culture I

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.

Vegan cheese starter culture II

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.

New! Vegan cheese starter culture III

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.


Also check our vegan molds for your own vegan camembert or roquefort cheese!


  • 3 grams
  • enough for about 3 kg of vegan cheese
  • Micro-organisms: Lactobacillus helveticus and Lactobacillus rhamnosus
  • Made in Spain
  • Vegan

Storage instructions

In the fridge or freezer. Shelf life is about 2 years in the freezer. Preferably use at once.

How do I make vegan cheese

Recommended dosage: 1 gram for every kg of cheese. It would be going too far to explain here in detail how the different (vegan) cheeses made with this starter are made. For example, read About Rot, or one of the books about making cheese in the Netherlands, and there are many videos on the internet.

Weight 0.06 kg
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