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Hofkäser Products


Lysozyme is a naturally won enzyme from the egg white. It prevents the “late-blowing” effect in cheese.


Calcium chloride

Curdling properties of milk depend on the content of calcium ions. The more calcium is in the milk the better the curd develops.



For every product of interest in the huge area of fermented milk products we are able to offer the appropriate culture. Feel free to contact us for additional information.

Propioni bacteria

opti-propioni are used for big eyed cheese like Emmentaler with the typical nutty and sweet flavour and the typical big eyes.


Natural rennet

Our rennet is a pure natural product, it´s produced exclusively in calf stomachs. Moreover no additional curdling substances are added!


Microbial rennet

As an alternative to the mammalian rennet we also offer microbial rennet. It´s won from the fungus Mucor miehei and can be applied for all types of cheese. As it´s not of mammalian origin it is suitable for vegetarians.

Cheese surface coating

Because of the tremendous number of different types of cheese, the requirements for cheese surface coating differ enormously.


Um den gesetzlichen Anforderungen der Rückverfolgbarkeit gerecht zu werden, bieten wir verschiedene Käsekennzeichnungssysteme an.

Cheese cloths

We offer a variety of different cheese cloths for traditional cheese production. The cloths are essential for manufacturing companies.

Inhibitory test

Our MRL detection assay is characterized by an easy handling. This test has an improved sensitivity against various antibiotics and sulphonamides.
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