Products

1" Dial Cooking Thermometer   This 1” dial thermometer is perfect for any chef’s kitchen. Use the thermometer to ensure all food is heated adequate...

Annatto Cheese Colorant Annatto Cheese Colorant. 2oz bottle produces a yellow/orange cheese color. For a warm cream color add about 20-30 drops for...

Basic Ricotta Mold 5" across top, 3" deep, 3.5" across bottom. Basket type mold, suitable for draining ricotta, cottage and feta cheese when lined ...

Calcium ChlorideCalcium Chloride. 120 ml bottle, used to hasten curd set in cheese making.

Calcium Chloride Calcium Chloride. 60 ml bottle, used to hasten curd set in cheese making.

Camembert Cheese Mold Camembert Mold. 4.5" x 4.5" x 4.5" cylinder mold, open bottom and perforated walls for draining.

Camembert, Brie & Roquefort Kit Camembert, Brie & Roquefort Kit. Includes: Specialty molds for soft cheeses such as Brie, Camembert, and Bl...

Cheese/Butter Muslin ClothCheese / Butter Muslin Cloth. Re-useable 10 x 10" sheet.

Cheese/Butter Muslin ClothCheese / Butter Muslin Cloth. Re-useable 12 x 12" sheet.

CHOOZIT Cheese culture Mesophilic Culture  Used for making Feta cheese CHOOZIT Cheese culture. Available in 5 and 25 DCU sizes. Direct set inoculat...

Cow or Goat labels 100 per packLabels. Cow or Goat labels 100 per pack. Easy to affix to cheese using cheese wax. 3.5" x 2.5".

Cream Cheese Kit Cheese Kit includes: Muslin cheese cloth draining bag, Floating dairy thermometer, cheese starter culture, liquid rennet-30ml with...

Floating Dairy ThermometerFloating Dairy Thermometer

Heart Shaped MoldHeart Shaped Mold. "Coeur de la cr?me" 4" across top and bottom. 1 3/4" deep. Perforated, suitable for all soft and semi soft che...

Home Cheese MakingHome Cheese Making by Ricki Carroll, this 3rd edition is now better than ever! 75 recipes for cheese as well as for other dairy p...

Liquid Rennet 120 ml Bottle Liquid Calf Rennet 120 ml Bottle

Liquid Rennet 60 ml Bottle   Liquid Calf Rennet 60 ml Bottle

Mesophilic Culture - Aromatic Type B Mesophilic Culture - Aromatic Type B. Starter culture for the production of fresh cheeses such as cream cheese...

Mesophilic Culture - Type II Mesophilic Culture - Type II. Starter culture for the production of cheddar, edam, gouda, oka, brick and other farmhou...

Mesophilic Cheese Culture - Type II Mesophilic Culture - Type II. Starter culture for the production of cheddar, edam, gouda, oka, brick and other ...

Penicillin Candidium Penicillin Candidium. 10 gram, white mold powder used to surface ripen cheeses such as Brie and Camembert. Mix with water and ...

Penicillin Roquefort Penicillin Candidium. 10 gram, blue mold liquid added to the curd during cheesemaking prior to hooping or forming the curd.

Proprionic Bacteria Proprionic Bacteria. 20 grams. Used in the production of Swiss cheese to produce the characteristics `holes` added directly to ...

Pure Kid Lipase 25 grams for hard Italian Cheese. Pure Kid Lipase 25 grams for hard Italian Cheese. Lipase is an enzyme in milk that attaches itsel...