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Cheese making cultures

Cheese making cultures

Cheese cultures for fresh, soft, sliced and hard cheeses, ripening cultures, white, blue mould and additives


Hard cheese making cultures

for mountain cheese, Parmesan, Sprinz and Emmentaler

Cheese making cultures for semi-hard cheeses

for Gouda-, Raclette-, Tilsitter-, Butter-cheese.

Großlochkäse-Kulturen

For punching large hole cheeses such as Emmentaler.

Cheese making cultures for fresh cheese

for curd, cream cheese, mascarpone and ricotta

Soft cheese making cultures

for Camembert, Münster, Romandur...

Feta cheese making cultures

for Feta-Cheese

Mozzarella cheese making cultures

for Mozzarella Cheese

Yoghurt making cultures

Here you can buy yoghurt cultures and make a mild, strong, probiotic or Greek yoghurt.

Cultures for making Kefir

for making Kefir

Butter-Kulturen

For cream acidification.

Reifungs-Kulturen

for cheese care with red smear, white fungus for camembert or blue fungus for Roquefort cheese