Starters for making cheese There are 32 products.

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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 (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...

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    3,99 € In Stock
    2 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 €
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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.

    4,49 €
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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
    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 €
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    4,49 € In Stock

    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 €
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    3,60 € In Stock
    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 €
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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...

    4,49 €
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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...

    3,60 €
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    4,60 € In Stock

    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 €
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    4,49 € In Stock

    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 €
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    3,09 € 5,15 € -40% In Stock
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    Preparation of fruits for yogurts or cheese. Prepared fruits ready to be used as a toping or base in yogurts or to give a fruity touch to fresh cheese. A different touch and an additional value to the dairy products you make at home. The preparation is very easy to use since it is ready for it.An example of use is as follows:1. Add 20% or 25 gr of fruit...

    3,09 € 5,15 € -40%
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    4,50 € In Stock

    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 €
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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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    8,99 € In Stock

    Rennet and ferments to produce small fine cheeses Mix of rennet, lactic ferments and ripening ferments. A single compound with everything necessary for the production of this type of cheese very popular in France (Crotin, St. Marcelin, etc). Each tube is used to inoculate 25 liters of milk. Its use is very simple and you only need to disperse the product...

    8,99 €
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Showing 1 - 15 of 32 items