Cheese dairy products

#FA130739

Delicious cheese simply homemade

Käsegenuss selbst gemacht – einfach und vielfältigOb Feta, Camembert, Philadelphia oder Ricotta – mit diesem Buch gelingt dir die Käseherstellung auch zuhause.Es enthält alle Grundlagen, um Frisch- und Weichkäse ohne großen Aufwand selbst zu machen.Frankreich, das „Käseland“ schlechthin, liefert die Vorlagen: 85 Rezepte zeigen dir, wie du bekannte Sorten wie Brie, Mozzarella oder Ziegenkäse sowie Spezialitäten wie Schafskäse, Skyr oder Blauschimmelkäse selber herstellst.Dank Schritt-für-Schritt-Fotos, praktischen Tipps und Erklärungen zur Fehlervermeidung wirst du sicher durch den Prozess geführt.Auch Joghurts, Kefir und Quark lassen sich mit wenig Aufwand herstellen.Ein Muss für alle, die Käse lieben und wissen möchten, was wirklich drinsteckt.272 Seiten, durchgehend farbig bebildert, 16,5 x 24,5 cm, Softcover.

€28.00*

Bio geeignet

#FA131307

.Cheese rennet powder BioRen 500 g

This organic cheese rennet powder with activity 1:100.000 and enzyme composition of 97% chymosin and 3% pepsin is used for controlled milk coagulation in cheese production and enables high yield without bitter taste formation even during long maturation. Advantages & Functions • Organic quality – suitable for ecological cheese production with controlled raw materials • Defined enzyme structure – consistent and stable milk coagulation • High chymosin content – clean protein breakdown without bitterness even after 24 months maturation • Efficient dosage – economical use with 1.5–3 g per 100 L milk Frequently Asked Questions Is this product suitable for organic cheese production? Yes, the rennet powder is suitable for organic cheese production based on natural enzymes. How is the rennet powder dosed? The standard dosage is 1.5 to 3 g per 100 liters of milk depending on process requirements. Does bitterness develop during long maturation? No, even after up to 24 months maturation no bitterness occurs.

€126.50*

-54 %

#FA133995

B-grade cheese rennet 50 ml

B-grade product due to best before date 05/2026Best quality, high-grade, pure natural rennet, calf rennet, application 1:15,000 (15 to 25 ml per 100 liters of milk)

Content: 0.05 l (€46.00* / 1 l)

€2.30* €4.95* (53.54% saved)

NEU

#FA134124

Raps BBQ Willy

BBQ Willi Spice Marinade in the 500g Can – The All-Rounder for True Grill MastersWhy BBQ Willi Belongs in Your Spice Cabinet:Hearty & Spicy: A perfectly balanced blend that enhances the natural flavor of the meat instead of overpowering it.Versatile Use: Ideal for pork, poultry, and beef. It also gives vegetables a strong, rustic note.Easy to Use: ready-to-use spice marinade 70-80g/kgFlavor Profile:BBQ Willi impresses with a harmonious balance of mildly sweet paprika, a subtle smoky note, and finely tuned herbs. It is not too spicy but provides exactly the right depth that a genuine barbecue needs.Larger packages available on request.

Content: 0.5 kg (€35.00* / 1 kg)

€17.50*

#FA125177

Blue mold culture 0.5 U

This freeze-dried blue mold culture Penicillium roqueforti PV 0.5 U is used for controlled ripening of blue cheese and ensures stable mold development with typical aroma and characteristic blue cheese structure. Advantages & Functions • Penicillium roqueforti PV – targeted blue mold development for Roquefort and Stilton • Freeze-dried starter culture – high stability and easy dosing • Efficient use – sufficient for approx. 125–150 L milk Frequently Asked Questions Which cheese types is it suitable for? Suitable for Roquefort, Stilton and other blue cheeses. How much milk can it treat? One pack is sufficient for approx. 125–150 liters of milk. How does it work during ripening? It controls uniform blue mold development and characteristic flavor formation.

€6.49*

#FA75994

Calcium chloride

Along with casein, calcium is the essential ingredient for thickening milk. Pasteurized milk, or seasonal sluggishness in milk, is corrected by adding calcium chloride. Concentration: 34% calcium chloride. Application quantity: 28ml per 100 liters of milk, 1 kg

€14.95*

#117259

Browin Calcium chloride flake form

Contents: 100 g

Calcium is an important component for thickening milk. Highly concentrated powder in ~Flake form, concentration approx. 95%. Application quantity approx. 10 g per 100-150 liters of milk.

€2.50* €4.60* (45.65% saved)

#FA12853

Cheese coating

Plastic gel for coating hard and semi-hard cheese to keep germs away during ripening. Color yellow, 1 kg bucket.

€11.95*

#FA32634

Cheese culture (acid alarm clock)

This freeze-dried cheese culture acidifying starter is used for controlled fermentation and enables the production of quark, curd cheese and fresh cheese through stable lactic acid fermentation for approx. 1 liter of milk. Advantages & Functions • Acidifying starter culture – controlled lactic acid fermentation • Versatile use – for quark and fresh cheese • Freeze-dried – long shelf life and easy dosing Frequently Asked Questions What is it used for? For quark, curd cheese and fresh cheese production. How is it used? Directly added to approx. 1 liter of milk. What is its function? Controls acidification and curd formation.

€3.99*

#FA33076

Cheese culture Bacterium Linens (red smear)

This cheese culture Bacterium linens freeze-dried starter culture is used for the production of smear-ripened cheeses such as Limburger and Brie and ensures controlled surface flora with characteristic smear formation, intense flavor development and stable ripening, suitable for approx. 1000 L of milk. Advantages & Functions • Smear culture – controlled surface ripening and rind formation • Flavor development – strong and aromatic profile • High yield – sufficient for approx. 1000 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for smear-ripened cheeses like Limburger and Brie. What is the function of Bacterium linens? It controls surface ripening and develops color, aroma and smell. How is it applied? Designed for approx. 1000 liters of milk during the ripening process.

€18.50*

#FA130748

Cheese Culture Feta MFC-4 10U

This mesophilic cheese culture Feta MFC-4 10U for approx. 1000 liters of milk is used for controlled fermentation in feta, telemes and brined white cheese production and ensures stable acidification with a typical crumbly texture and characteristic flavor. Advantages & Functions • Mesophilic starter culture – stable fermentation at moderate temperatures • Designed for approx. 1000 L milk – efficient large-scale use • Controlled acidification – uniform and reproducible cheese quality Frequently Asked Questions What milk volume is it suitable for? The pack is designed for approx. 1000 liters of milk. Which cheese types is it used for? Suitable for feta, telemes and brined white cheeses. What texture does it create? A typical crumbly feta structure with stable flavor.

€14.95*

#FA133568

Cheese culture for Swiss cheese

This cheese culture Bacterium propioni PX-5 is used as an adjunct culture for the production of hard and semi-hard cheese and ensures controlled CO₂ formation for characteristic eye formation and a sweet, nutty flavor, suitable for approx. 500 L of milk. Advantages & Functions • Propionic bacteria – targeted CO₂ production for eye formation • Flavor development – nutty and slightly sweet taste • High yield – 5 DCU sufficient for approx. 500 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for Emmental-type, Maasdam and similar cheeses. How are the holes formed? CO₂ production during ripening creates the typical eyes. How is it dosed? One pack is designed for approx. 500 liters of milk.

€15.99*

#FA131862

Cheese Culture Mozzarella

This thermophilic cheese culture STI-15 for mozzarella with 50 U is used for controlled high-temperature fermentation in mozzarella production and ensures stable coagulation with elastic texture, mild flavor and high stretchability of the final product. Advantages & Functions • Thermophilic culture – optimal fermentation at higher temperatures • Consistent activity – uniform and reproducible structure • Optimal stretchability – elastic mozzarella texture with stable fiber formation Frequently Asked Questions What milk volume is it suitable for? One pack is designed for up to 500 liters of milk. Why is it thermophilic? It works optimally at higher temperatures and supports typical mozzarella structure. What properties does it create? It produces an elastic, highly stretchable cheese structure with mild flavor.

€15.95*

#FA125173

Cheese culture MSE 910

This mesophilic cheese culture MSE 910 for direct fermentation is used for the production of aromatic butter and cheese and ensures controlled acidification with balanced aroma development and stable milk coagulation. Advantages & Functions • Direct fermentation – ready-to-use starter culture without pre-activation • Aroma formation – supports butter and cheese flavors via diacetyl production • Controlled acidification – stable fermentation for consistent quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk depending on recipe. What products can be made? Suitable for aromatic butter and various cheeses. Which microorganisms are included? Lactococcus lactis strains and Leuconostoc mesenteroides subsp. cremoris.

€4.95*

#FA125174

Cheese culture MSE 912

This cheese culture MSE 912 for direct fermentation is used for butter, semi-hard cheeses such as Gouda and fresh cheese and ensures controlled acidification with targeted aroma and CO₂ production for structured curd development. Advantages & Functions • Direct fermentation – ready-to-use mesophilic starter culture • Aroma and CO₂ production – supports flavor and texture development • Versatile use – for butter, Gouda and fresh cheese Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk. Which cheese types can be made? Suitable for butter, semi-hard cheeses and fresh cheese. What is the effect of CO₂ production? It supports slight eye formation and improves texture.

€4.95*

#FA132068

Cheese grater plastic

This cheese harp made of plastic with a 120 mm handle length and 26 × 11 mm wire dimensions enables uniform, clean and controlled cutting of curd mass for precise curd formation in cheese production. Advantages & Functions • Even cutting – clean curd structure • Lightweight plastic design – easy handling • Compact form – precise work in the vat Frequently Asked Questions What is a cheese harp used for? It is used for controlled cutting of curd during cheese production. Is the material food safe? Yes, it is designed for direct food contact. Can it be used for different cheese types? Yes, it is suitable for various soft and hard cheese processes.

€34.95*

#FA122200

Löwenzahn Verl. Cheese happiness - make cheese yourself

Make cheese and dairy products yourself - with this book you can do it very easily With simple step-by-step instructions you will learn everything about cheese curds, stirring, renneting, drying and maturing. You can try, experiment and of course taste to your heart's content.You don't need any special tools, but you will get tips on how to upcycle a yoghurt pot into a cheese mold andwhich milk you can use . With different spices you can complete your cheese according to your taste.Over 40 recipes from mascarpone, mozzarella, feta to halloumi, blue, white and red mold cheese to Gouda and Tilsiter and ricotta.Not forgetting cream cheese, hard cheese, paneer, burrata over blue cheese and yogurt. 150 pages. ~

€29.95*

#FA38108

Almi Cheese herbs - black pepper mixture

Black pepper, paprika, onion, coriander, allspice.

Content: 0.5 kg (€37.90* / 1 kg)

€18.95*

#FA37943

Almi Cheese herbs - garden herbs mixture

Parsley, celery, chives, basil, dill, chervil.

Content: 0.5 kg (€49.90* / 1 kg)

€24.95*

#FA37945

Almi Cheese herbs - Greek mixture

Onion, pepper, savory aroma, parsley, pepper, thyme, oregano, coriander, cumin, rapeseed oil, anti-caking agent E551 (silicon dioxide).

Content: 0.5 kg (€37.60* / 1 kg)

€18.80*

#FA38784

Almi Cheese herbs - herbs of Provence

Thyme, basil, rosemary, tarragon.

Content: 0.5 kg (€29.90* / 1 kg)

€14.95*

#FA38787

Almi Cheese herbs - Italian blend

Tomato, pepper, garlic, basil, thyme, onion, pepper.

Content: 0.5 kg (€43.90* / 1 kg)

€21.95*

#FA37944

Almi Cheese herbs - onion/garlic mixture

Onion, garlic, pepper, ginger, horseradish, rapeseed oil

Content: 0.5 kg (€35.00* / 1 kg)

€17.50*

#FA37947

Almi Cheese herbs - spice mixture, special

Cumin, paprika, turmeric, coriander, mustard, nutmeg, garlic, ginger, fenugreek, pepper.

Content: 0.5 kg (€35.90* / 1 kg)

€17.95*

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Cheese dairy products

Cheesemaking supplies & literature

Cheese herbs

Cheese rennet & cultures

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