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Starters for making cheese
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Starters for making cheese There are 34 products.
Starters for cheese
19 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 StockPenicillium roqueforti culture
8 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 StockPenicillium camemberti culture
16 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.
3,45 €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 StockThermophilic lactic ferments
4 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 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 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 StockPropionibacterium Shermanii
Starters for the creation of eyes in cheeses Mixture of strains selected for their inter-compatibility and optimal production of propionic acid and CO2, their resistance to high temperatures of grain heating and low post-acidification. It is used for the maturation of Swiss type cheeses, where the presence of holes or “eyes” typical of Emmental, Gruyere,...
4,49 €In StockCultivation for gas development in cheese
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 StockYoghurt culture
4 Review(s)Yoghurt culture This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.5 sachets included in each pack. Culture is dairy free!To make yoghurt,...
3,99 €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 StockCultivation for the development of the...
Cultivation for the development of the orange bark The orange crust is typical of many French cheeses. A bark that creates a very special aromatic sensation. This culture is technically the Brevibacterium Linens. It develops a moist, orange and very aromatic crust. The jar serves to inoculate up to 200 liters of milk.
6,00 €In StockStarter for Comté
Starter for the production of cheese type Comté It contains the yeast Lactobacillus helveticus + Lactis which is suitable for the production of Comté cheese and hard cheese.The jar serves to inoculate up to 500 liters of milk.
3,99 €In StockRennet and ferments to produce Gouda.
Rennet and ferments to produce cheeses in the home type Gouda. Mix of rennet, ferments and maturing ferments. A single compound with everything necessary for the production of this type of cheeses with cow's milk (Tomette or Gouda cheese). Each tube serves to inoculate 25 liters of milk. Its use is very simple and only needs to be introduced into the milk...
6,99 €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 Stock
