1x vegan organic noble mold Candidum (5g)
1x measuring spoon
1x instructions (german)

Your fairment vegan cheese starter culture

Make your own vegan camembert, brie, feta, ricotta and all kinds of no-cheese specialties at home - without mooing and mooing, but with the help of millions of microbes.

Our Keinkäse cultures are vegan and certified organic. Completely natural, completely without additives. Just the way you like it.

These cultures can ferment various nuts, almonds, and even legumes like beans as a base for your vegan cheese. There are no limits to your creativity. Make vegan cheese and let microbes do their magic!

Exchange ideas with around forty thousand other fermentistas in our Facebook groups. If you have any further questions, our support team will be happy to help.


Cheese as a dairy product has been around for several thousand years. Farmers began making cheese as early as 8000 years BC, which makes it almost as old as civilization itself. With our Keinkäse starter culture, it's now available in vegan and with a clear conscience. Vegan cheese is in no way inferior to animal cheese. On the contrary, you can completely do without animal ingredients that are harmful to the climate. The fermentation process makes it aromatic and full-bodied, has a creamy texture and is full of beneficial, living microorganisms. So it's delicious, healthy and sustainable. Whether it's cream cheese, feta, ricotta or mozzarella, you can make delicious vegan cheeses in a short time with the mesophilic bacterial culture. The production process is very beginner-friendly and offers you a good introduction to the world of vegan cheese. If you also have our Candidum starter culture, you can even make noble molds like Camembert or Brie. With this amount of starter culture you can make vegan cheese up to 50 times. In addition to the starter culture, you only need nuts of your choice, a blender, a cheesecloth and a cheese mold. If you still lack equipment, you can find it here in the store. Our culture contains Lactobacillus bulgaricus, Lactobacillus lactis, Streptococcus thermophilis and Bifidobacterium lactis, which provide the delicious slightly sour taste.


Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. lactis
Bifidobacterium lactis (HN019TM)
* from controlled organic cultivation

Nutrition Facts per 100g

Energy: 1530kJ | 366kcal
Fat: 0g
thereof saturated fatty acids: 0g
Carbohydrates: 90 g
thereof sugar: 90 g
Proteins: 0g
Salt: 0g


Vegan cheese starter - vegan organic cultures for vegan cheese alternatives

€3,38 / g

incl. Tax excl. Shipping

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