Fermier | Fermier Products - Cheese Making Supplies

STI-12 Freeze-dried 50u

I200CCL0473

The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.

STI-13 Freeze-dried 50u

I200CCL0474

The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.

STI-14 Freeze-dried 50u

I200CCL0475

The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.

TCC-20 Freeze-dried 50u

I200CCL0490

Defined thermophilic lactic acid culture.

The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

LAF-TRIO Swing Freeze-dried 10u

I200CCL0570

Selected yeast strains with origin in traditional French cheese making.

SWING® LAF TRIO is a blend of defined yeast strains.

They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.

The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.

PCA1 Swing Freeze-dried 10 u

I200CCL0574

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

PCA3 Swing Freeze-dried 10 u

I200CCL0584

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

TT033 Swing Freeze-dried 10u

I200CCL0590

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

XPL-1 Freeze-dried 50u

I200CCL0600

Blend of mesophilic aromatic eXact® culture, type LD and thermophilic culture.

The eXact-Plus culture produces texture, flavor and CO2.

Manufacturing of the following fermented milk products:

Kefir type products

Crème fraiche/sour cream Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2.