Current Category
** Specials ** > *NEW* Cheese Making

	Premium Cheese Kit Within this starter kit you will find all the basic equipment to enable you to make your Cheddar, Swiss, Mozzarella, Parmesan, Gouda and many more. The ingredients in this kit will produce up to 20 batches. This kit contains: 1 x 1kg Cheese Basket, 1 x Wooden Cheese Press, 1 x 1.4mtr Cheesecloth, 1 x Cheese Thermometer, 250ml Liquid Sanitiser, 500g Salt, Thermophilic Culture, Mesophilic Culture, Proprioni Bacteria, 10g Lipase Powder, 50ml Calcium Chloride, 100g Citric Acid, 50ml Rennet, 500g Cheese Wax Cheese You will also need: 10L Pot / Double Boiler (or equivalent), Slotted Serving Spoon, Cutting Board, Long Blade Knife Check out the instructions here!

	Camembert Starter Kit Within this starter kit you will find all the basic equipment to enable you to make your own Camembert / Brie. The ingredients in this kit will produce up to 40 Camembert.   This kit contains:   4 x PVC Camembert / Brie Hoops 10 x Camembert Culture / Mould Blend 2 x Bamboo Draining Mats 1 x Plastic Aging Mat 1 x 5L Ripening Container 50ml Calcium Chloride 250ml Liquid Sanitiser 40 Cellophane Cheese Wraps 25ml Rennet 100g Salt   Check out the instructions HERE!

	Book - Home Cheese Making by Ricki Carrol Containing 85 recipes for cheeses and other dairy products. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. There are also 60 recipes for cooking with cheese including such treats such as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Proscuitto and Cheese Calzones and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.

	Cheese Starter Culture - Camembert Blend 45L A blend of Mesophilic Cultures & White Mould Spores. Contains: (LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis (VS) Penicillum Candidum Will dose up to 45 litres of milk.

	Cheese Starter Culture - MA11 50L Mesophilic - For semi-soft and fresh cheeses: Cheddar, Colby, Montery Jack, Feta, Chevre, etc... Contains: (LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris Will dose up to 50 litres of milk.

	Cheese Starter Culture - MM100 50L Mesophilic - For soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, etc... Contains: (LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis Will dose up to 50 litres of milk.

	Cheese Starter Culture - Flora Danica 50L Mesophilic - Used for specialty cheeses, sour cream and cultured butter: Goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, etc... Contains: (LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis (LMC) Leuconostoc mesenteroides subsp. cremoris Will dose up to 50 litres of milk.

	Cheese Starter Culture - TA61 50L Thermophilic - For hard, Italian & Swiss cheeses: Parmesan, Romano, Provolone, Mozzarella, Emmental/Swiss Contains: (ST) Streptococcus thermophilus Will does up to 50L of milk.

	Cheese Starter Culture - LH100 50L Thermophilic - Used in combination with TA culture for hard cheese, Italian types and Swiss. Contains: (LH) Lactobacillus helveticus (LBL) Lactobacillus lactis Will dose up to 50 litres of milk.

	Proprioni Bacteria 50L Used primarily for the eye formation, aroma, and flavor production in Swiss type cheeses. Contains: (PS) Proprionibacteria freudenreichii subsp. shermanii Will dose up to 50 litres of milk.

	White Mould - Penicillum Candidum 50L Freeze-dried mold spores for use in surface ripened cheeses such as Brie, Camembert, Colommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture. Will dose up to 50 litres of milk.

	Blue Mould - Penicillium Roqueforti Freeze-dried mold spores for use in blue style cheeses. Will dose up to 50 litres of milk.

	Rennet - 140 IMCU/ml 50ml An enzyme which reacts with the protein in the milk turning it from a liquid state to a solid state. The active enzyme in rennet is known as Chymosin. Dosage of 2.5ml per 10 litres of milk.

	Calcium Chloride Solution 50ml Recommended for use in homogenised milk, Calcium Chloride improves curd formation when making rennet based cheeses. Dosage 2.5ml per 10 litres of milk.

	Calcium Chloride Solution 250ml Recommended for use in homogenised milk, Calcium Chloride improves curd formation when making rennet based cheeses. Dosage 2.5ml per 10 litres of milk.

	Camembert Hoop A PVC mould used to shape Camembert / Brie cheeses. Approx. Dimensions: 100mm x 100mm x 100mm Only $4.00 each!!

	Camembert Ripening Container Used when ripening Camembert / Brie providing the high humidity required for mould growth. Capacity: 5 litres

	Bamboo Draining Mats Bamboo cheese draining mat allowing the whey to drain from the curds Size: 240mm x 240mm

	Cellophane Cheese Wraps x 40 Used to wrap Camembert / Brie while still allowing them to breathe and ripen. Pack of 40 Size: 250mm x 250mm

	Cheese Making Thermometer Small probe style food thermometer perfect for cheese making. Approx 14cm long -10°C to 100°C Dual Celcius & Fahrenheit display Stainless Steel body & probe Magnified display dial Protective probe sheath & pocket clip Handy Hint: Turn into a floating thermometer by using a coffee jar lid ... see pics

Home Page Freight/Ordering Handy Hints News Links