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  • Cheese Wax

    Cheese Wax

    Cheese wax in approximately 2-lb. or 60-lb. blocks available in a variety of colors. Our cheese waxes are blends of formulated linear and branched hydrocarbon waxes; some contain small amounts of polymer, pigments or dyes. Melting point of this wax is...
    SKU:
    WAX
  • VEGETAL 7 (Non-Dairy Yogurt)

    VEGETAL 7 (Non-Dairy Yogurt)

    Danisco

    Vegetal 7 is a blend of dairy-free freeze-dried lactic acid bacteria specifically selected for use in making dairy-free, yogurt-style fermented products. This culture results in a mild yogurt flavor with a smooth texture and medium body. Vegetal is...
    SKU:
    VEGETAL
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • Veal Rennet

    Veal Rennet

    DSM

    Traditional veal rennet, single-strength. Minimum 80% chymosin, 15% pepsin. Liquid form. Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses). IMCU (international milk clotting units)...
    SKU:
    VEAL
    Product Format:
    Liquid
  • Thermophile Type C

    Thermophile Type C

    Biena

    Thermophile Type C (often called Thermo C) is a thermophilic lactic acid starter blend often used for Swiss-style and Alpine cheeses. Slower acid producer. Sometimes used with Thermo B to increase speed of acidification.  CONTAINS:Streptococcus...
    SKU:
    THERMOC
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • Thermophile Type B

    Thermophile Type B

    Biena

    Thermophile Type B (often called Thermo B) is a thermophilic lactic acid starter blend for use in Italian-type cheeses, especially mozzarella. Slower acidifier than TM81, allowing more control of acid production. CONTAINS:Streptococcus...
    SKU:
    THERMOB
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • ULTRA-GRO DIRECT TD Series

    ULTRA-GRO DIRECT TD Series

    DSM

    Defined thermophilic rotational strains of Streptococcus thermophilus. Fast acidifying culture often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone, Emmental/Swiss. May also be used for Muenster...
    SKU:
    TD
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
  • CHOOZIT TA 60 Series

    CHOOZIT TA 60 Series

    Danisco

    The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone,...
    SKU:
    TA60
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • CHOOZIT TA 50 Series

    CHOOZIT TA 50 Series

    Danisco

    The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses. This...
    SKU:
    TA50
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • CHOOZIT SWIFT Series

    CHOOZIT SWIFT Series

    Danisco

    Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired. Used primarily for pasta-filata type cheeses, and may also be...
    SKU:
    SWIFT
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
  • MARZYME Supreme

    MARZYME Supreme

    Danisco

    Double-strength microbial coagulant derived from a fermentation of purified culture of Rhizomucor miehei. Highly heat sensitive assuring enzyme-free whey under normal conditions. Liquid form. This product is vegetarian. IMCU (international milk clotting...
    SKU:
    SUPREME
    Product Format:
    Liquid
  • CHOOZIT SU CASU

    CHOOZIT SU CASU

    Danisco

    This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. Produces a mildly sweet, nutty flavor profile. Can be utilized as a flavor adjunct in cheddar. CONTAINS:Streptococcus thermophilusLactobacillus...
    SKU:
    SUCASU
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • CHOOZIT STAR Series

    CHOOZIT STAR Series

    Danisco

    The thermophilic CHOOZIT STAR series are very fast strains (fast acidifying, as compared to TA 60 series, TA 50 series, and TM81) of Streptococcus thermophilus. High acidifying power particularly adapted to pizza cheeses and mozzarella applications. STAR...
    SKU:
    STAR
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • SR 3

    SR 3

    Danisco

    Brevibacterium linens: Bright orange color, less aromatic than LR. Minimum pH for growth: 5.0. Minimum growth temperature 40ºF. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional...
    SKU:
    SR3
    Product Format:
    Freeze-dried Powder