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This is a small versatile 250 g cheese mould for soft cheeses. It's intended for cheeses that do not get pressed, such as soft goat cheeses, camembert style white mold cheeses, soft blue mold cheeses, soft red smear cheeses and soft vegan cheeses. - Sale!
Vegan white cheese mold - Penicillium camemberti - white mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses. -
You use this cheese mat for ripening your cheeses. The open structure ensures your cheeses get fresh air from all sides and doesn't stick. Suitable for both hard, soft and vegan cheeses. -
Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. However, pH it is difficult to taste, see or smell precisely. That is why pH strips exist. These strips in the perfect 0.0-7.0 range for all your fermentation projects. - Sale!
Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk. -
Five pieces of cotton unbleached cheese cloth for cheese making. Can be universally used as cheese cloth, filter cloth, cover cloth for kombucha jars, or hop bag. -
Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. - Out of stock
Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2. -
No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants. - A starter culture consists of various lactic acid bacteria that convert milk sugars (lactose) into lactic acid. So your milk becomes more acidic. They thus influence the taste, smell, texture and shelf life of your cheese.
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Penicillium candidum (camemberti) is a well know white mold characteristic of cheeses such as camembert and brie. This culture is enough for 100 liters of milk. -
White cheese mold - Geotrichum candidum is a white or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheesessuch as Camembert, Saint-Nectaire, Reblochon and others. - Out of stock
This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others. -
This is a versatile 550 gram multifunctional cheese mould that can be used for both soft and pressed cheeses. -
This mesophilic cheese starter culture is particularly suited for pressed semi hard and hard cow and goat cheeses such as Gouda and Cheddar. It's also great for making your own butter. It can also be used for soft cheeses. It's also very suitable for blue cheeses as it produces a little bit of gas that allows the mold to grow inside the cheese. -
Blue cheese mold - Penicillium roqueforti is a blue mold typical of cheeses such as Roquefort, Danish Blue en Stilton and gorgonzola. This culture is enough for about 100L of milk. -
Lipase is used in home cheese making of long and medium-ripening cheeses, where a more aromatic "spicy" flavor is required, like Italian cheeses, as well as some feta and blue cheeses. -
Yellow cheese coating for home cheese making. Based on copolymer dispersion in water. Suitable for rinds of all hard and semi-hard cheese. -
New!This pocket sized Meat pH Tester is build to last. Comes with everything you need to get started measuring right away. Please note that the delivery time of this product is 2-3 weeks. - No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This very potent rennet is microbial, so you can make cheese that -unlike most cheeses- is truely vegetarian.
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Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses. - Sale!
Bulgarian Siren is a type of hard white cheese. It is very similar to feta cheese, but has a sharper taste and the most delicious aroma that you can imagine thanks to the presence of lactobacillus bulgaricus lactic acid bacteria. -
Foodgrade brush, made for waxing or coating maturing cheeses with coating. For home cheese making. Don't get your hands dirty! -
This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses: Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. It can also be used for Mozarella or pasta-filata.
