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.

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.

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.

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

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. pH is difficult to taste, see or smell precisely. That is why pH strips exist.

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.

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.

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.

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.

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.

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.

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.

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.

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

=== Will not  come back === This compact and portable multi fermenter can both cool (down to 5 degrees) and heat (up to 45 degrees) making it suitable for all your fermentation projects. Now with free shipping in the EU, but check the list of countries below where the multi fermenter can not be shipped to!!! Product will be sent separately from the rest of your order, so keep the starters in the freezer in the meanwhile!

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.

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.

This is a versatile 550 gram multifunctional cheese mould that can be used for both soft and pressed cheeses.