Shop All
-
DPL 901 BM/SC
Danisco
Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. This culture blend produces a heavy body and high flavor. CONTAINS:Lactococcus lactis subsp. lactisLactococcus lactis subsp...- SKU:
- 901
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
-
C-FIR (Kefir Type C)
Biena
The C-Fir blend (formerly called Kefir Type C) is a selected blend of cultures that produce foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid production, pH and viscosity. This product is NOT kefir grains...- SKU:
- CFIR
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
-
NATURAL CALF RENNET
Renco
Important product availability note Jan 2025: Unfortunately, we are currently experiencing difficulties sourcing calf/veal rennet. This product is unavailable in all sizes at this time. We are working diligently to replenish our animal rennet stock as...- SKU:
- NAT-CALF
- Product Format:
- Liquid
-
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
-
Tablets Marschall M-50
Danisco
Vegetable coagulant tablets for cheesemaking. Microbial, derived from mucor pusillus and/or mucor miehei. Conveniently scored into quarters. Shelf-stable, no need for refrigeration but should be stored in a cool, dry place not to exceed 95ºF...- SKU:
- TABLET
- Product Format:
- Tablet
-
Square Italian-style P00631
Square form, slotted with bottom for Italian-style fresh cheeses, fresh unpressed cheeses -- especially feta. Form dimensions are 4.25" x 3.75" x 3.5" (top x base x height)- SKU:
- EQ-7072-GG
-
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
-
PRB6 HYP 5 DOSE
Danisco
PRB6 is a liquid-form penicillium roqueforti with a very fast growth rate, strong blue flavor and a blue-green color. Please note that liquid format generally has a shorter shelf life than freeze-dried format. CONTAINS:Penicillium roqueforti USED TO...- SKU:
- SR-5004-DN
- Product Format:
- Liquid
-
GEO 13 LYO 10 DOSE
Danisco
Mold-like appearance, intermediate flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium...- SKU:
- SR-3026-DN
- Product Format:
- Freeze-dried Powder
-
Cheese Wrapping Paper
For use with fresh and soft cheeses. Two-ply sulpherized wrapping paper with white cellophane exterior (wrap cheese with dull side toward cheese, shiny side out). Available in various sizes and quantities.- SKU:
- WRAP
-
MARZYME XT 850 PF (PF 55)
Danisco
Marzyme XT 850 PF (formerly called PF 55) is the preservative-free version of Marzyme Supreme double-strength microbial coagulant. This coagulant is derived from a fermentation of purified culture of Rhizomucor miehei. Liquid form. This product is...- SKU:
- XT850
- Product Format:
- Liquid
-
FLAV 54 LYO 5 DOSE
Danisco
Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance/accelerate flavor and aroma. FLAV 54 is a special adjunct for cheddar cheese production and its flavor enhancement, but may also be used in other semi-hard cheeses. Enhances...- SKU:
- CH-3092-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
-
Cheesecloth
Natural, unbleached, fine weave muslin cheesecloth. Very high quality, wash and reuse again and again. Available in three sizes: 1 meter x 1 meter, 1 meter x 3 meters, and 1 meter x 50 meters (full roll). 2/27/2025 Please note that the full roll size has...- SKU:
- MUSLIN
-
PROBAT 222 LYO 100 DCU
Danisco
Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-style cheeses, blues, fresh cheeses, cultured butter and some fermented milks. Probat 222 forms lactic acid predominantly of the L(+) type. Due...- SKU:
- CH-3030-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
-
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
-
CHN 11 & CHN 19
Chr Hansen
This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft ripened and fresh (unripened) cheeses: Brie, Camembert,...- SKU:
- CHN1119
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
-
TM 81 CHOOZIT LYO 125 DCU
Danisco
Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella. TM81 is a rapid acidifier. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricus USED TO MAKE: Mozzarella, String Cheese, Pizza...- SKU:
- CH-3087-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
-
GCA FLAV-ANTAGE 2 DOSE
Lallemand
GCA delivers an intermediate, white color surface. Produces sulfur compounds and fruity (apple) flavor notes. Larger sizes available by special order -- lead time and minimum purchase quantity may apply. CONTAINS: Geotrichum candidum USED TO...- SKU:
- SR-3108-NJ
- Product Format:
- Freeze-dried Powder
-
Button-Petit P00719
Button-petit form for bite-size goat & sheep cheeses 1.5" x 1.75" x 2" (top dia. X base dia. X height)- SKU:
- EQ-7044-GG
-
FR 22 LYO 10 DOSE
Danisco
Brevibacterium linens: Bright orange color, high aromatic potential, fast growth. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio USAGE RATE: Usage varies...- SKU:
- SR-3043-DN
- Product Format:
- Freeze-dried Powder