Cheese making

A specially selected mixture of freeze-dried lactic acid bacteria, with which you can prepare a...

It is the bacterial cultures that give the cheese a special taste and that help determine the...

It is the bacterial cultures that give the cheese a special taste and that help determine the...

Brine densimeter for monitoring the concentration of your brine. 0-20 ° Baumé.

A product that is necessary when using low-pasteurized milk and fresh milk with a low calcium...

The packaging is sufficient for 105 - 260 L of milk, depending on the type of cheese produced.

A Camembert fits exactly in this small oven dish with lid. You can put a delicious appetizer or...

Serving with this stylish tapas and cheese board is a testament to class. It is made of ceramic,...

Thanks to the conical structure of the openings, the fabric will not stick to the cheese.

Thanks to the conical structure of the openings, the fabric will not stick to the cheese.

Thanks to the conical structure of the openings in the fabric, it will not stick to the cheese.

Thanks to the conical structure of the openings in the fabric, it will not stick to the cheese.

Freeze dried culture of superior quality.

Cheese curls are the finishing touch to your dishes. Delicious on an Italian pasta or a fresh salad.

Freeze dried culture of superior quality. Acidifies the milk needed to prepare cheese, soft curd...

With our organic cheese herbs you give the right taste for your own made cheese.

Neutral model, 80/85 mm, brown coloured. To be ‘glued’ on with the cheese coating.

Neutral model, 80/85 mm, brown coloured. To be ‘glued’ on with the cheese coating.

A specially designed cheese mat 25x25cm for ripening cheeses.

This cheese mold is mainly used for the production of soft cheeses.