Used when making Fetta and Italian cheeses to produce a more traditional flavour. Enough for up to 1,000L of milk.
|
All the ingredients you need to make Romano and Parmesan Cheese, two classic Italian favourites, in your own kitchen!
|
All the ingredients you need to make amazing Romano and Parmesan cheese at home, plus all the equipment you need to make cheese in your own kitchen!
|
A thermophilic (high temperature starter) used mostly in Italian style cheeses such as Mozzarella, Romano, Parmesan, Pepato, Pecorino and other Italian hard cheeses.
|
Used for setting milk when making cheese, and for making junket. Enough to set 625L of milk.
|
Used for setting milk when making cheese, and for making junket. Enough to set 5,000L of milk.
|
Used for setting milk when making cheese, and for making junket. Enough to set 2,500 L of milk.
|
Used for setting milk when making cheese, and for making junket. Enough to set 250L of milk.
|
Used for setting milk when making cheese, and for making junket. Enough to set 25,000L of milk.
|