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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All the ingredients you need to make sensational Blue Vein cheese in your own kitchen!
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All the ingredients you need to make blue cheese at home, plus all the equipment you need to start your cheesemaking in style!
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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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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 5,000L 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 250L 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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