For cheese businesses
Your cheese business is growing. Your ingredients should keep up.
Bixa supplies rennet and chymosin to producers who need the same result every production day — and who want to talk to someone who understands coagulants.
Talk to Bixa
What matters at production scale.
Batch-to-batch consistency
The same coagulant behaving the same way, so your make sheet stays valid week after week.
Reliable coagulation
A predictable set is the foundation of yield, texture and moisture control across a production day.
Precise dosing
Dosing that scales cleanly from a test vat to full production, documented against your own process.
Storage and handling
Clear handling guidance so activity isn't lost between delivery and the vat.
Supply you can plan around
Ordering rhythms that match your production schedule, from a family business that answers the phone.
Someone who knows coagulants
Talk directly to Luis about your milk, your cheese and what you're seeing in the vat.
Note: pack sizes, bulk formats, lead times and certification documentation are confirmed directly with Bixa. We don't publish specifications we haven't verified.
Commercial questions
Answers before you ask.
If your question isn't here, send it. Luis answers commercial enquiries himself.
Production troubleshooting guidesCan we get documentation for our food safety plan?
Tell us which documents your plan requires and we will confirm exactly what we can provide for the product you use. We do not publish certification claims we have not verified.
Do you support scaling from artisan to commercial volumes?
Yes. The practical work is translating your current make into repeatable parameters — coagulation time, temperature, pH targets and dosing — and then holding them steady as volume grows.
How should we validate a coagulant change in production?
Run it against your current process on a single vat, hold every other variable constant, and record set time, curd firmness at cut, whey pH and final yield. Change one variable at a time.
What information should we send when we contact you?
Milk source and treatment, target cheeses, current batch sizes, vat temperatures, pH targets, and what you're currently using. That's enough for a useful first conversation.
Commercial enquiry
Tell us about your production.
The more you tell us about your milk, your cheeses and your current process, the more useful our first reply will be.