For info and prices on cheese cultures
Please contact Leon on 084 952 4685 or on Leon@alivingway.com
Our individual cheese cultures
https://cheesemaking.co.za/shop/cheese-cultures/14-thermomeso-mix-cheese-culture-south-africa.html is a good one for most continental style cheeses that have some mesophilic and thermophilic and their blend.
https://cheesemaking.co.za/shop/cheese-cultures/80-lactobacillus-helveticus.html is our helveticus and is good for some extra flavour and proteolysis to give cheese texture more quickly.
https://cheesemaking.co.za/shop/cheese-cultures/16-thermophilic-culture.html is good for mozzarella
https://cheesemaking.co.za/shop/yoghurt-cultures/32-traditional-bulgarian-yoghurt-culture.html has some bulgaricus and thermophilus, so is a good base starter culture for harder cheeses, like pecorino and parmesan.
https://cheesemaking.co.za/shop/cheese-cultures/15-mesophilic-culture.html is a good gasforming mesophile that works for amasi too.
Please visit our online cheese making shop in South Africa and browse even more products at:
https://cheesemaking.co.za/shop
and for cheese course info, please mail Elaine on info@cheesemaking.co.za for upcoming course venues, dates and prices.
May 2018 Cheese Course in STB Food Science Dept.
For cheese cultures go to:
First 2018 Cheese Making Course
Join us for a cheese making course in 2018!
Regards,
Leon the Milkman
Cheese Course, Harties NW, Feb 2017
Cheese making course, Clarens FS, Feb 2017
Buy cheese making ingredients HERE
Cheese Course using our cultures
Mention in Platteland magazine :-)
Thank you for the mention of http://t.co/3FOmv4vmq7 Love Platteland! @petervannoord pic.twitter.com/n4QjkPMohz
— Leon the Milkman (@LeontheMilkman) December 9, 2014
Buy cheese cultures directly in South Africa!
Buy cheese cultures – South Africa
Hi, Cheese Fans
Buy cheese cultures directly from the online shop and pay by credit card at:
http://cheesemaking.co.za/shop/11-cheese-cultures
No matter if you are looking for mesophilic, thermophilic or any mixture thereof, please feel free to contact us for advice. Share the type of cheese you want to make and we will make sure to recommend the right cheese culture for you to buy.
Choosing the right culture, between defined and undefined cultures, especially with mesophiles are very important and will determine final flavour and also play a big role in speed of maturation. If you are making a hard cheese this will have a large influence on your profit margin.
Regards,
Leon the Milkman
Cheese Consultant
Cheese Making Supplies, Cape Town, South Africa
Sacco Cheese and Yoghurt Cultures – South Africa
Clerici-Sacco started out as Caglificio Clerici, a privately owned company manufacturing enzymes for cheese production and was originally established in 1872.
In 1984 the Italian company decided to broaden its product range and markets by purchasing Sacco and creating the Clerici-Sacco Group which is still owned by the founder’s descendants.
Thus Sacco cultures bring a long heritage of cheese production with generations of expertise to the South African Market.
An extensive list of cultures for the dairy and meat markets are available from Sacco, and specifications can be viewed on their website at www.saccosrl.it under products.
Some of the cheeses that are made from their cultures are Sweet Milk Cheeses like Gouda, Edam, Danbo – Hard Cheeses like Parmesan, Pecorino, Gruyere – Pasta Filata Types like Mozzarella, Provolone and Soft Cheeses like Camembert and Brie.
Many South African Champion cheese makers have found these real Italian Cultures to be superior in every category and have won awards with them.