Starters for making cheese There are 34 products.

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    3,99 € In Stock
    4 Review(s)

    Liquid smoke flavor It is used to give the cheese the unmistakable aroma and flavor of smoked. It is especially useful for use in cases where smoking is complicated as are the addresses. It is a liquid smoke condensate of beech wood, stabilized to be water soluble and easy to apply. The maximum permitted level of aroma of liquid smoke condensed in cheese...

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    4,49 € In Stock
    17 Review(s)

    Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.

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    3,60 € In Stock

    This handmade crop mix will help you prevent the annoying presence of molds in the crust of your cheeses. It is especially suitable for the manufacture of cheeses in the home and the possibility that matured or preserved in the refrigerator with a poor oxygenation reproduce the annoying molds. It is served in envelopes of 3 grs and the content is...

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    4,00 € In Stock
    21 Review(s)

    Lactic ferments or starters are responsible for enhancing the flavor of cheese. They are especially useful in ripened cheeses, but can be used in fresh cheese. With just one sachet of ferments will have to enhance many liters of milk (50 liters / 3 grams). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the...

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    3,60 € In Stock
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    This culture, "Leuconostoc mesenteroides", is especially indicated for the correct development of the internal mold in the blue cheeses. For the development of the penicilium roqueforti inside the cheese it is necessary a certain presence of oxygen inside the cheese. This flavoring culture produces exactly that effect, in a moderate way, achieving a...

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    3,60 € In Stock
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    This artisan crop, Leuconostoc Mesenteroides, is used for the correct development of the characteristic white bark of some cheeses. They are camembert type soft cheeses. Its use together with the Camemberti Penicilium will ensure the correct production of its cheese and the perfect evolution of the bark. The contents of the envelope is 3 grs sufficient to...

    3,60 €
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    3,99 € In Stock

    Achiote to give color to cheese Natural colorant based on Rocou seeds that serves both to give color to the bark and to give color to the internal paste. It is used to wash the crust in cheeses such as Raclette or St. Paulin or to color the interior in cheeses such as Edam or Mimolette. The color it adopts ranges from yellow tones to orange.It is a...

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    5,54 € 5,83 € -5% In Stock
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    Lipase for cheese making Lipasa enhances the flavor and aroma of cheeses. It also confers a spicy flavor to the cheese. It is normally used to accelerate the effect of ripening in cheeses. Depending on the desired flavor, the time in which it is desired to obtain it and the type of cheese, a dose between 30 and 90 g / 1000 L of milk, so the 20 g pot is...

    5,54 € 5,83 € -5%
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    4,49 € In Stock
    11 Review(s)

    Internal growth food mold for the development of the classic veins of blue cheeses. The penicillium roqueforti gives the cheese aroma, flavor and a characteristic color. The contents of the envelope is 3 grs and can be used for use in up to 50 liters of milk. The greater or lesser quantity per liter of milk used gives the cheese a greater potency. If used...

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    4,49 € In Stock
    1 Review(s)

    Ferments to make vegan cheeses from cereal milk These ferments are used in the process of making vegan cheese, especially with cereal milk such as soy milk, oatmeal or rice milk, among others. It is composed of Lactobacillus Casei and Propionibacteria that have probiotic properties that are very beneficial for the organism:improves digestion and milk...

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    4,49 € In Stock
    4 Review(s)

    Ferments to make vegan cheese Ferments specialy developed for the production of vegan cheeses. Its use is especially recommended when using milk from nuts such as almonds, walnuts, hazelnuts, etc. It consists of two probiotic ferments the Rhamnosus and Helveticus. These probiotics provide many healthy qualities to the organism, among which are:It...

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    13,45 € In Stock

    Flora Danica culture Flora Danica is an acidic and aromatic mesophilic type crop that adds a flavor to a wide variety of soft cheeses that include Havarti, Gouda, Edam, Camembert, Brie, Feta, blue, cream cheese or own butter. These ferments produce a small amount of gas which makes it an excellent option when you want a cheese with a light texture.The...

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    4,25 € In Stock

    Starters to make Gruyere cheese Lactic fermentations for the production of Gruyere type cheese and pressed cheese. Contains the following mix of yeasts:Streptococcus thermophilus 70% Lactobacillus delbrueckii and helveticus 20% Lactococcus lactis 10%The jar is sufficient to inoculate from 100 to 200 liters of milk (3 grams).

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    4,40 € In Stock
    8 Review(s)

    Thermophilic lactic ferments Ferments for the production of soft, semi hard and hard cheeses. It is a lyophilized concentrated ferment that contains a mixture of pure strains of Streptococcus thermophilus and Lactobacillus aromatics. This crop is characterized by rapid acidification controlled, so that the release of aromatic components is promoted during...

    4,40 €
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    5,60 € In Stock

    Ferments for the preparation of Yogurt and cheese It is a mixture of strains of natural origin created to respond to the needs of acidification, texture and flavor in the manufacture of yogurt and cheeses. It contains the following ferments: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus...

    5,60 €
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Showing 1 - 15 of 34 items