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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. -
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. -
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. -
This is a versatile 550 gram multifunctional cheese mould that can be used for both soft and pressed cheeses. -
The cylindrical perforated cheese mold is created for making Camembert cheeses. You can also make blue cheeses and any other soft cheeses with it. Includes a follower - Sale!
Yellow cheese coating for home cheese making. Based on copolymer dispersion in water. Suitable for rinds of all hard and semi-hard cheese. Sale: best before 22-07-2022. -
This pocket sized Meat pH Tester is build to last. Comes with everything you need to get started measuring right away. -
Foodgrade brush, made for waxing or coating maturing cheeses with coating. For home cheese making. Don't get your hands dirty! -
This is a versatile 1kg hard cheese mould It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental. -
New!Ash is carbon, made from charred vegetable matter used for protection of cheese. Often used in goat cheeses. Can also be used for vegan cheese. -
New!It is essential to know the exact pH at a certain time in the fermentation, so you need this pH calibration buffer powder. Calibrating at least twice a month is recommended, and also when you haven't used your electrode for quite some time, it was cleaned, or it is a new one or simply because you want to make sure your fermentation is going according to plan. -
This is a strong, thick-walled mini hard cheese mould for hard-pressed cheeses. It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental - Sale!
New!This compact and portable multi fermenter can both cool (down to 5 degrees) and heat (up to 60 degrees) making it suitable for all your fermentation projects during any season, from yogurt to sausages and from koji to black garlic. -
This cylindrical perforated camembert mould has the original large shape, which allows you to make a camembert cheese the traditional Normandy way. Includes a follower for pressing, and easy turning. -
This pocket sized wireless meat and cheese pH Tester is build to last. Comes with everything you need to get started measuring right away. Can also be used for all other types of fermentation. Open-source Bluetooth allows easy integration into current data logging systems. Also comes with an app.
