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YO-MIX 611AB (ABY-611)
Danisco
ABY-611 (YO-MIX® 611AB) yogurt culture produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium body. Slight post acidification. This culture has a 6-7 hour set time at 107ºF when used in pasteurized cow milk...- SKU:
- ABY611
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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Tablets Marschall M-50
Danisco
*Please note that the exterior packaging for this product has recently changed to a new look. The product itself is unchanged.** Vegetable coagulant tablets for cheesemaking. Microbial, derived from mucor pusillus and/or mucor miehei. Conveniently scored...- SKU:
- TABLET
- Product Format:
- Tablet
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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MYCODORE 5 DOSE
Danisco
White mold esp. for Tomme cheese; white, fluffy surface appearance with brown-yellow underside tending toward a dark brown and producing oval spores. CONTAINS: Trichothecium domesticum (cylindrocarpon sp.) USED TO MAKE: Tomme-style cheeses, mixed surface...- SKU:
- SR-3017-DN
- Product Format:
- Freeze-dried Powder
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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
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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
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HOLDBAC YM-B
Danisco
Protective culture that provides biological growth control, especially of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development during storage and...- SKU:
- HBYMB
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic