Carlina® Animal rennet: are a range of traditional animal-derived rennets, containing both chymosin and pepsin in specified amounts, providing the renowned flavor of animal rennet, and satisfying the needs of both traditional and artisanal cheesemakers

Chymostar® Fermentation produced chymosin: contains pure chymosin expressed by a fermented microbe, also known as FPC (fermentation produced chymosin). Chymostar® has high specificity to k-casein allowing control of desirable texture and flavor combinations.

Marzyme® Microbial coagulants: contain mucorpepsin that has been produced and purified by classical fermentation techniques. The range appeals to industrial cheese manufacturers and is especially attractive for producing high-quality curd with low cost-in-use.

Marschall® Microbial coagulants: contain mucorpepsin that has been produced and purified by classical fermentation techniques, and has been specifically designed for small-volume cheesemakers. The range is well-suited to non-refrigerated supply chains.