Used in Red Leicester and other reddish and orange-tinted cheeses, such as Amercian-style Cheddar, etc. One bottle contains enough colouring for 100L of milk
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Produces a mild blue flavour and a bright blue/green colour in the veins. Contains Penicilium Roqueforti, and enough to add to 250L of milk and make over 25kg of Blue Cheese!
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Produces a strong blue flavour and a light blue/green colour in the veins. Contains Penicilium Roqueforti, and enough to add to 250L of milk and make over 25kg of Blue Cheese!
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Is dissolved in water and used to wash the outside of cheeses to produce the orange appearance in Washed Rind Cheeses. Contains Brevibacterium Linens, and is enough product to add to over 250L of milk!
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Contains Calcium Chloride Solution Used in homogenised milk (i.e. store-bought milk) to assist in coagulation when using rennet. Also used to increase the yield when making goat's milk cheese. Enough to add to 20000L of milk!
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Used for creating openings in blue vein cheese to help your blue mould to grow evenly throughout your cheese. Great for a gorgonzola style blue.
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Contains Geotrichum Candidum - a special blend of white mould that is ideal for washed rind cheese, and also makes sensational Camembert and Brie. Enough to add to 1000 of milk which will produce over 100kg of cheese!!!
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Contains Propioni bacterium Shermanii to create the 'eyes' in Swiss-style Cheeses. Contains enough product for 250L of milk, which will make about 25kg of Swiss Cheese!
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A small sized pack of Type A starter - used to make Cheddar, Fetta, Cottage Cheese, Normandy-style Camembert, quarg, cream cheese, Cheshire cheese, sour cream, white wensleydale, caerphilly, and more
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A 'mesophilic' starter used to make Cheddar, Fetta, Cottage Cheese, Normandy-style Camembert, quarg, cream cheese, Cheshire cheese, sour cream, white wensleydale, caerphilly, and more!
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An alternative to Type B Starter but with some added strains of bacteria. Most suitable for sour cream, delivering a great creamy consistency.
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A 'mesophilic gas-producing starter' used in the making of Edam, Gouda, Havarti, Quarg, Cream Cheese, Sour Cream, Blue Vein Cheese, Chevre, Crottin Cheese, Gourmet Fetta, Normandy-style Camembert, Triple Cream Brie and many more!
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A thermophilic (high temperature starter) used mostly in Italian style cheeses such as Mozzarella, Romano, Parmesan, Pepato, Pecorino and other Italian hard cheeses.
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A specialised culture used in the making of modern Camembert, mascarpone, and cutured milk drinks.
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Used for setting milk when making cheese, and for making junket. Enough to set 250L of milk.
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Penicilium Candidum - the culture that produces the white coating in Camembert and Brie cheeses. Enough for more than 250L of milk!
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Used for setting milk when making cheese, and for making junket. Enough to set 625L of milk.
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Used for setting milk when making cheese, and for making junket. Enough to set 2,500 L of milk.
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Used for setting milk when making cheese, and for making junket. Enough to set 5,000L of milk.
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Used for setting milk when making cheese, and for making junket. Enough to set 25,000L of milk.
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Contains Calcium Chloride Solution Used in homogenised milk (i.e. store-bought milk) to assist in coagulation when using rennet. Also used to increase the yield when making goat's milk cheese. Enough to add to 200L of milk!
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Contains Calcium Chloride Solution Used in homogenised milk (i.e. store-bought milk) to assist in coagulation when using rennet. Also used to increase the yield when making goat's milk cheese. Enough to add to 500L of milk!
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Contains Calcium Chloride Solution Used in homogenised milk (i.e. store-bought milk) to assist in coagulation when using rennet. Also used to increase the yield when making goat's milk cheese. Enough to add to 2,000L of milk!
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Used when making Fetta and Italian cheeses to produce a more traditional flavour. Enough for up to 1,000L of milk.
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Food Grade PVA - Poly Vinyl Acetate. Used to coat the surface of hard cheeses prior to waxing. Helps the wax adhere neatly to the cheese.
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Food Grade PVA - Poly Vinyl Acetate. Used to coat the surface of hard cheeses prior to waxing. Helps the wax adhere neatly to the cheese.
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Applied to the outside of hard cheeses to prevent drying out during storage and maturation.
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Applied to the outside of hard cheeses to prevent drying out during storage and maturation.
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Applied to the outside of hard cheeses to prevent drying out during storage and maturation.
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Applied to the outside of hard cheeses to prevent drying out during storage and maturation.
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Used in Red Leicester and other reddish and orange-tinted cheeses, such as Amercian-style Cheddar, etc. One bottle contains enough colouring for 250L of milk
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Used for measuring and adding small quantities of rennet and calcium chloride. Ideal for use in cheesemaking! Pack of 4.
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