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Starters for making cheese
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Starters for making cheese There are 33 products.
Liquid smoke for cheese
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...
3,99 €In StockPenicillium camemberti culture
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.
4,49 €In StockMold Prevention in Bark
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...
3,60 €In StockCrop for development of white bark
2 Review(s)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 €In StockCultivation for gas development in cheese
2 Review(s)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...
3,60 €In StockStarters for Torta cheeses
Starters for Torta cheeses Mix of cultures that include acidifying and aromatic strains with complementary characteristics in the tuning. This formula is specially designed for the production of traditional soft cheese, which aims to increase the aromatic and proteolytic potential. The addition of these ferments allows to obtain the typical...
4,49 €In StockPenicillium roqueforti culture
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...
4,49 €In StockStarter for making Torta del Casar cheeses
Starter for making Torta del Casar cheeses Mix of cultures that include acidifying and aromatic strains with complementary characteristics in the tuning. This formula is specially designed for the production of soft-paste Torta del Casar cheeses, which aims to increase the aromatic and proteolytic potential. The addition of these ferments allows to obtain...
4,60 €In StockThermophilic lactic ferments
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 €In StockFerments to make vegan cheese
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...
4,49 €In StockPlastic coating for cheeses
3 Review(s)Plastic coating for cheeses It is used in the preparation of cheeses to protect those that are destined to mature. It gives an aesthetic finish that recalls traditional treatments with oil. This finish provides an attractive and hygienic appearance as it offers a barrier against external contaminants. It retains the aroma and flavor of the cheese without...
4,50 €In StockStarters for cheese
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 (up to 50 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag...
4,00 €In StockFerments for cereal milk
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...
4,49 €In StockNatural colorant for cheese
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...
3,99 €In StockStarter for Mozzarella type cheeses
1 Review(s)Starter for Mozzarella type cheeses Cultivation of Streptococcus thermophilus, of fast strain, especially designed for spiced pasta cheeses such as Mozzarella, Mano cheese, Trenza cheese, Burrata, Scamorza, etc. Although its main use is soft cheeses, it is a thermophilic ferment that can also be used for hard and pressed pasta cheeses.It is added to the...
4,50 €In Stock
