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  • HOLDBAC YM-C

    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
  • HOLDBAC YM-B

    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
  • HOLDBAC LC

    HOLDBAC LC

    Danisco

    Homofermentative protective culture that provides biological growth control of gas-producing bacteria including leuconostocs, heterofermentative lactobacilli, enterococci with minimal sensory influence when used as recommended. Meets consumer demand for...
    SKU:
    HBLC
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • GEO 15

    GEO 15

    Danisco

    Yeast-like appearance, mild 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 candidum...
    SKU:
    GEO15
    Product Format:
    Freeze-dried Powder
  • CHOOZIT FT Series

    CHOOZIT FT Series

    Danisco

    FT series is a blend of homofermentative mesophilic/thermophilic cultures for the production of feta and other white cheeses. This blend controls post-acidification, maintaining characteristic taste and texture throughout shelf life. Bacteriophage...
    SKU:
    FT
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
  • FLORA DANICA

    FLORA DANICA

    Chr Hansen

    Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blues, etc. CONTAINS: Lactococcus lactis...
    SKU:
    FLDAFD
    Product Format:
    Freeze-dried Granulate
    Culture Type:
    Mesophilic
  • Draining Bag

    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 2X (DS)

    Cheese Color 2X (DS)

    Cheese Color 2X is double-strength and 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...
    SKU:
    COLOR
    Product Format:
    Liquid
  • Citric Acid

    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
  • CHY-MAX EXTRA (Star)

    CHY-MAX EXTRA (Star)

    Chr Hansen

    Double-strength, 100% fermentation-derived chymosin enzyme (CHY-MAX® Extra) for coagulation of milk. Consistent performance. Liquid form. This product is vegetarian. A preservative-free version of this product is available via special order; please...
    SKU:
    CHYMAXE
    Product Format:
    Liquid
  • CHN 22

    CHN 22

    Chr Hansen

    Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam,...
    SKU:
    CHN22
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
  • CHN 11 & CHN 19

    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
  • DELVO CHEESE CH 205 & CH 206

    DELVO CHEESE CH 205 & CH 206

    DSM

    Fast acidifying, mesophilic culture with thermophilic added to increase acidification rate. For use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta. Bacteriophage rotation available: CH-205, CH-206 This...
    SKU:
    CH2
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic/Thermophilic Blend
  • C-FIR (Kefir Type C)

    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