Cheese

Cotton, off-white, unbleached cheese cloth for cheese making. Can be universally used as cheesecloth, 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. New, now in 50 ml bottle. Twice the size. | SALE (best before 6-26)

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.

Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk.

Acidity plays an important role in many forms of fermentation. pH is difficult to taste, see or smell precisely. That is why pH strips exist.

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.

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. | SALE (best before 4-26)

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.

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.

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.

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.

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.

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.

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. | SALE (best before 5-26)

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.

This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.

Propionibacterium shermanii is gas forming cheese bacterium. This culture is enough for 100 liters of milk. It produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty and sweet flavor such as in Emmenthaler cheeses and Leerdammer and Maasdam cheese.

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

Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses. | SALE (best before 5-26)

Mesophilic freeze-dried culture, adds a lot of aroma to cheese as well as Co2. Suitable for making many hard pressed and soft cheeses e.g.  Gouda, Leerdam, Edam, Brie, Camembert 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. Available in 2 sizes: 100 grams or 1 kg.