Shop All
-
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
-
P ROQUEFORTI PV LYO 10 DOSE Gluten-free
Danisco
PV has a very fast growth rate, strong blue flavor and a blue-green color. PV results in a very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type blues. This product has recently been modified to be gluten-free, with no changes in...- SKU:
- SR-3116-DN
- Product Format:
- Freeze-dried Powder
-
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
-
Draining Mat Course
Coarse mesh draining mat (approx. five squares per inch) used for drainage, air circulation, and creating a uniform finish on cheese surfaces. One meter wide, sold by the linear foot. Please note that this item may ship separately which will result in...- SKU:
- MATC
-
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
-
ARO21 LYO 10 DOSE
Danisco
Blend of freeze dried microorganisms for soft cheese flavor. CHOOZIT ARO 21 is typically used in conjunction with CHOOZIT HA (Hafnia alvei, strain 2472), which has special shipping requirements. Please call to order CHOOZIT HA. CONTAINS:Kluyveromyces...- SKU:
- SR-3104-DN
- Product Format:
- Freeze-dried Powder
-
BREVIBACTERIUM LINENS 500S 1 DOSE
Biena
Brevibacterium linens: Selected strain by Biena, imparts a distinctive reddish color to the rind and has a major influence on the aroma and taste of smear-ripened cheeses. Used in washed-rind and smear cheeses such as Limburger, Brick, traditional...- SKU:
- SR-3004-AB
- Product Format:
- Freeze-dried Powder
-
HOLDBAC YM-C
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:
- HBYMC
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
-
Citric Acid
Citric acid powder (Food Grade USP-NF/FCC): fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking. Often used to acidify the curds when making mozzarella or ricotta. CONTAINS:Citric acid USED TO MAKE: Mozzarella,...- SKU:
- CITRIC
- Product Format:
- Granulate
-
VEGE 053 LYO 200 DCU
Danisco
VEGE 053 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 fresh and natural, acidic yogurt flavor with low body. VEGE 053 is ideally...- SKU:
- YG-3143-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
-
Ply Ban (Disposable Cheesecloth)
Thin and pliable, Plyban, the disposable cheesecloth, is a popular alternative to traditional cheesecloth or butter muslin. Millions of tiny holes wick whey away and give cheese a smooth, professional-looking finish. Made of non-toxic FDA-approved resin,...- SKU:
- PLYBAN
-
Propionibacterium 50
Biena
This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses. Used along with thermophilic or mesophilic cultures for cheeses where characteristic eyes and propionic flavor compounds are desired...- SKU:
- PROP50
- Product Format:
- Freeze-dried Powder
-
YO-MIX 725 LYO 250 DCU
Danisco
YO-MIX® 725 yogurt culture with rapid acidification, limited post-acidification, and including additional species for probiotic content claims. CONTAINS: Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricusLactobacillus...- SKU:
- YG-3090-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
-
DH LYO 10 DOSE
Danisco
Yeast for de-acidification and aroma development for mix and smeared cheeses. Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable fungal contaminants. Rapid neutralization capability,...- SKU:
- SR-3030-DN
- Product Format:
- Freeze-dried Powder
-
CHOOZIT MK5
Danisco
A blend of individually selected strains of cultures for the production of fermented milks such as drinkable yogurt and kefir. This product is NOT kefir grains. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp...- SKU:
- MK5
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
-
St. Marcellin PF3346
St. Marcellin mold with rounded bottom: mold dimensions are 3.5" x 3.2" x 3.3" (top dia. X bottom dia. X height)- SKU:
- EQ-7023-GG
-
YO-MIX T11 LYO 100 DCU
Danisco
YO-MIX® T11 yogurt culture provides a very high thickness and more shear-stability than other options. This culture has very limited post-acidification. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricus USED TO MAKE:...- SKU:
- YG-3125-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
-
MGE LYO 10 DOSE
Danisco
Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity, very fast growth. CONTAINS: Arthrobacter nicotianae USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio USAGE RATE: Usage...- SKU:
- SR-3032-DN
- Product Format:
- Freeze-dried Powder
-
Draining Bag
Soft curd draining bag: Re-usable, strong nylon cloth bag used to conveniently drain curd, sour cream, yogurt, etc. Available in two sizes: 10L, 25L. Please note: for sanitation reasons, this bag does not have an integrated tie or rope for hanging.- SKU:
- DBAG
-
Cheese Color Double Strength
Cheese Color double-strength contains annatto extract in water and potassium hydroxide. Annatto is the common name for the colorant used in cheesemaking. Annatto is derived from the seeds of the annatto tree, Bixa orellana. Annatto has been used as a...- SKU:
- COLOR
- Product Format:
- Liquid