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Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Perforated crate.

Provides ventilation to the products.

It is highly resistant for intensive use.

Easy to grab hold of thanks to practical ergonomic integrated handles.

Solid container lids are also suitable for perforated containers.

Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Anti-wear skirt.

Food bucket.

Highly durable.

Anti-wear skirt for increased product durability.

Made from low density polyethylene making it highly resistant.

Stainless steel handle.

A selected single strain ripening culture with origins in traditional cheese making.

SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.

The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.

The culture may be applied in the production of all smeared and mixed rind cheeses.

The cultures contributes to soften cheese body and may reduce ripening time.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Thermophilic culture with moderate acidification speed, suitable for stabilized soft cheese technologies and adapted for the long maturation process and high demolding pH (> 5.10).

A phage alternative is available on request.

• Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
• Provides a reliable acidification profile.
• Eliminates the need for bulk starter preparation.
• A phage alternative is available on request.

Make cheese curds

The traditional cheese mill is a key part of the cheddar cheese curd process. It allows faster production for the cheesemaker.

Its texture promotes the drainage of the curd and facilitates the release of whey.

It also prevents the mold holes from becoming clogged, which in turn promotes the cheese ripening process and helps preserve the cheese.