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In this section you can find all the products we have for vegan and vegetarian customers. Kit to make rich vegan cheeses with recipes included, kit to make tofu and vegan delicacies and vegetable rennets.
Vegans There are 22 products.
Cultivation 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 StockVegetable rennet produced with thistle flower
4 Review(s)Vegetable rennet produced with thistle flower 100% vegetable curd for cow, goat or sheep milk. It gives to the cheese a fineness of different pasta and reinforced flavors. It is the rennet used, for example, in the Torta del Casar.The rennet potency is equivalent to 50 mg chemosyn. You can buy the rennet of thistle in small bottles of 50 ml.
5,60 €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 StockCitric acid
12 Review(s)Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses.
2,70 €In StockLiquid smoke for cheese
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 €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 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 StockMicrobial rennet
Microbial rennet Food grade liquid microbial coagulant. It is a product of an enzymatic nature of fungal origin, obtained by the controlled fermentation of Mucor miehei mold. It contains a Protease activity that makes it effective as a milk coagulant enzyme. Transparent liquid and dark amber (brownish). Odor and neutral taste.The process conditions and...
3,40 €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 StockPreparation of fruits for yogurts or cheese
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...
5,15 €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 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 StockCarragenato Kappa for vegan cheeses
Carragenato Kappa for the elaboration of vegan cheeses The carrageenan is extracted from the red algae obtaining a powder with a neutral taste and odor. Although it is mostly used in the elaboration of vegan cheeses as texturizer and thickener it can also be used in the elaboration of dairy cheeses. In addition to its gelling and texturizing function it...
7,99 €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.
4,49 €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 Stock
