For lining inside a cheesemould when pressing the cheese curd to a block of cheese.

Can not be used like cheese cloth as it does not have strengt without the support of the cheese mould (hoop)

FREEZE-DRIED CULTURE FOR DIRECT INOCULATION.

DEFINED MULTIPLE-SPECIES CULTURE.

NataMax added to brine soutions is good to control mold in brines. Can also be added to shredded cheese as well, sprayed on cheese surface like cheddar and mozzarella to control mold & yeast.

Protective culture, powder form that inhibits Listeria growth on the cheese surface and in vat milk.  Can be labelled as a starter culture, and has no negative influence on sensory properties.

Great for Latin fresh cheeses.  Used for Swiss cheese (contains propioni bacteria) together with St. therm H and Lb. helv. 7 to make excellent Swiss cheese.  Ask for recipes.

Read more below under "Properties" on what this products can do when extending shelf-life of many cultured products.  

Great for Latin fresh cheeses.  Used for Swiss cheese (contains propioni bacteria) together with St. therm H and Lb. helv. 7 to make excellent Swiss cheese. Ask for recipes.   Read more below under "Properties" on what this products can do when extending shelf-life of many cultured products.

Freeze-dried starter culture.  Thermophilic single-strain culture (EE).  Great in Feta with Choozit Feta B and in Swiss Cheese to avoid cracks in eye (holes).  

Freeze-dried culture for direct inoculation

Freeze-dried culture for direct inoculation