Make your own vegan cheese with one of our two real, but vegan cheese starters
Make vegan cheese with our real, but vegan, cheese starters.
White mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses.
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.
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.
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
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
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.
Calcium ensures that essential components of milk can clump together into cheese. Without calcium chloride, you cannot make cheese from pasteurised milk.
Our Vegan Cheese Kit contains everything you need to make seven different types of vegan cheese (and any other cheese you want to make up yourself).
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