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Basic materials

Everything you need to make cheese. Indispensable to have on hand, these items will ensure that cheese making, whether at your home or on the farm, is smooth and hassle-free. We have also put together some practical starter sets for you, so that you immediately have everything you need to make ST Paulin, Camembert or a blue mold. And if it doesn't go smoothly, we are also ready to give advice, of course.
Cheese moulds standard

From the smallest mould for a fresh lil' cheese, to a large wheel for pressing gouda or a firm cheddar. Our range is very extensive. Remember that most cheese moulds also require a cheesecloth. The moulds in the 'Standard' category are a practical solution for the home cheese maker. Solid food-grade material, ideal to start with. These shapes can often be used for different types of cheese. Looking for a sturdier boy? Be sure to check out our 'Robust' range
Cheese moulds Robust

These robust cheese moulds are a dream to work with. Made of very sturdy and thick plastic, they can withstand high pressing pressure. Ideal for a cheese factory with a daily production. These shapes can take a beating. The rim in the base of the moulds makes it easy to stack or even pressed horizontally. From a small 500grs basic mould to a large wheel to press gouda or a firm cheddar. Remember that these cheese moulds also need a cheesecloth. What you won't find here are KADOVA™ cheese moulds. You can certainly find them elsewhere on the internet.
Cheese baskets

A range of baskets for Ricotta or fresh cheese. From the smallest mould for a fresh cheese, to more imaginative designs like hearts or stars, ideal for draining cheeses and also ricotta. These moulds are not suitable for pressing, but in addition to being used for scoop cheese or basket cheese, they are also great for modeling soft herb cheese. The coarse mesh ensures rapid drainage of any moisture present.
Cheese cultures and...

Cultures for the professional and the home cheese maker. Both acid cultures and maturing bacteria, molds and yeasts. The first step in cheese making is acidifying. Depending on the type of cheese, you choose a specific bacterial strain, or a combination of strains. We also have the molds, red bacteria and yeasts in our range. Freeze-dried, so easy to ship. Some cultures are for 200 or 500 liters straight away, so a precision scale may be helpful. We also offer you the 'SELECTION' range of Ch. Hansen, which was specially developed for the home cheese maker. Can't see the forest fthrough the trees anymore? Tell us what you want to make, and we'll be happy to help.
Electronics

A reliable induction stovetop, easy to read, an accurate thermometer or hygrometer or scale. They are an integral part of cheese making. A PH meter can also be useful. A small but practical range of electronics for the cheese maker. The material we offer here is also used during our workshops, and is of rock-solid quality. No rubbish that gives up after only a few months.
Maturation and Affinage

Cheese affineur, a beautiful and expensive word. But every cheesemaker is also an affinuer by nature. Because we take care of the ripening of our cheeses ourselves in the first place. To ensure this to happen in optimal conditions, and to provide your cheeses with the necessary care, we have a nice range of products that can help you. From cheese coating over cheese wax and maturing mats to cheese drill and maturing boxes.
knives and cutting...

Want to satisfy your carving urge? Portioning that big cheese Or spreading a soft cheese. A wire cutter for the better work? Search no further. We have a full range of cheese knives and blades to satisfy your carving urge. Here too we go for quality. That is why we only offer european craftmanship . These cheese knives are stainless steel and top notch. And anyone who has attended the workshops knows that we also enjoy working with them.
Presentation

Once your cheeses are ready and perfectly ripened, they deserve the ideal presentation. Precise cutting with the most appropriate material, wrapping in the right paper, presenting on a beautiful plate with a flag, it's all part of it. And is here ready to choose from. You don't have to be a cheese maker to find nice gifts here. Do you want to surprise friends, family or acquaintances with an original gift? Then put together a nice cheese board: board, knives, flags, your cheese buffet will never have shined so neatly!
Maintenance and hygiene

Cheese making is hygiene, hygiene, and again ... hygiene. Buckets, gloves, aprons, towels and dispensers. A standard range to assist you in this as well. But you can also find cleaning and calibration fluids here
Books

A handbook for the starter, professional literature for the experienced cheese maker or a nice book that highlights other home-making activities in addition to cheese making. You will find that here. The internet is a wealth of information, but sometimes it's just handy to have it printed on paper. In addition, we do not want to withhold our self-acquired knowledge from you. Soon our own book on cheese making will be available here. And we're not afraid to answer a specific question right now.
Workplace

Your cheese factory must be hygienic and practical. With our standard modules you can easily put your workshop together. Need help designing your production environment? Contact us and we will help you with a tailor-made solution. Not everything we can supply can be found here. We have a very extensive catalog that we would like to go through with you during a first acquaintance. Just make an appointment, it doesn't commit you to anything.
Workshops

The idea behind our workshops is simple: Make your own cheese and go through all steps of the process. You are welcomed with an aperitif, receive a small syllabus and we make cheese together (2 to 3 people per kettle). Of course a degustation of artisanal cheeses is included as well. At the end of each workshop, everyone receives one cheese (per type) that has to be brined, cared for and matured at home.

With the knowledge you have acquired, you can start your own cheese making adventure at home. Two follow-up courses are already being set up. In which we continue to work on the basic knowledge previously acquired.

And of course we have more ideas. We are currently working on two more workshops. One completely dedicated to red bacteria cheeses and the other dedicated to white mold cheeses. Keep an eye on the agenda for the try-outs.