Vat-ready cheese starter, without the bulk starter room.
The challenge
What usually goes wrong.
Running a bulk starter for cheese means running a second microbiological process alongside the first, with its own contamination risk and its own failure modes. Phage attack on a propagated starter can cost a full vat.
A Direct Vat Set starter and a consistent coagulant remove that step. ABCHEESE covers the starter side and ABRENNO supplies the microbial rennet.
Process parameters
On the data sheet
- Incubation temperature
- Incubation time
- Target acidity
- Recommended dosage
- Cooling / setting
We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.
Request the data sheet →Questions we get asked
Which cheese varieties does ABCHEESE cover?
The line spans several styles. Tell us the target variety and we will confirm the right blend rather than pointing you at a catalogue page.
Do you supply the coagulant as well as the starter?
Yes — ABRENNO is a microbial rennet for cheese, supplied alongside the starter.
Send us your cheese & paneer spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.