Cheese

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  • -20%

    Balkan Kashkaval
    Balkan Kashkaval

    Kashkaval is a cheese that is eaten in Bulgaria, but also in the rest of the Balkans up to Israel. It is somewhat similar to cheddar but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricu

    € 10,00 € 7,99
  • -17%

    Sirene (feta, djath i bardhe, sir, bryndza)
    Sirene (feta, djath i bardhe, sir, bryndza)

    Bulgarian Siren is a type of hard white cheese. It is very similar to feta cheese, but has a sharper taste and the most delicious aroma that you can imagine thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.

    € 12,00 € 9,99
  • -6%

    White cheese mold - Penicillium camemberti (candidum) (also vegan)
    White cheese mold - Penicillium camemberti (candidum) (also vegan)

    White mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses.

    € 16,00 € 14,99
  • Blue cheese mold - Penicillium roqueforti  (also vegan)
    Blue cheese mold - Penicillium roqueforti (also vegan)

    Blue mold typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses.

    € 13,99
  • Red smear ripened bacterium - Brevibacterium linens (also vegen)
    Red smear ripened bacterium - Brevibacterium linens (also vegen)

    Red bacterium characteristic of smear ripened cheeses such as muenster and epoisses. This bacterium can be used for both cheeses made from milk and vegan cheeses.

    € 12,99
  • -7%

    Gray mold - Geotrichum candidum (also vegan)
    Gray mold - Geotrichum candidum (also vegan)

    White or gray mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses

    € 14,00 € 12,99
  • Propionibacterium - gas forming (also vegan)
    Propionibacterium - gas forming (also vegan)

    Gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This mold can be used for both cheeses made from milk and vegan cheeses

    € 12,99
  • Calcium chloride
    Calcium chloride

    Calcium ensures that essential components of milk can clump together into cheese. Without calcium chloride, you cannot make cheese from pasteurised milk.

    € 5,99
  • Citric acid
    Citric acid

    Citric acid has many applications. It is widely used in the cheese production, among other things to easily make mozzarella yourself and in the preparation of vegan cheeses.

    € 5,99
  • Mesophilic cheese starter culture
    Mesophilic cheese starter culture

    A starter culture consists of various lactic acid bacteria that convert milk sugars (lactose) into lactic acid. So your milk becomes more acidic. They thus influence the taste, smell, texture and shelf life of your cheese.

    € 14,99
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