Cheese Making

High quality dense, weave, washable and reusable. 100% cotton weave cheese cloth.Excellent for canning, wrapping cheese and wine making.2 square yards.Made in USA.

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Natural Liquid Animal Rennet This Natural rennet is obtained only from veal abomasum.  Free of material colors, flavorings or other additives. The dosage is determined by the quantity and quality of the milk, the desired manufacturing parameters, and the concentration of the enzyme.  The dosage should be diluted 10 to 20 times its volume in cold non-chlorinated water. Generally, 1/2 teaspoon will set 2 gallons of milk. Once diluted, add to milk and stir gently for 1 minute. Characteristics: Color: Light clear liquid Chymosin: 94% Pepsin: 6% Activity: 300 ± 5% IMCU Sodium chloride: 20% Preservative: None Non-GMO Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: Refrigerate in sealed container. The product tolerates room temperature during transport. 2 ounce bottle. Manufacture's Technical Sheet

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Vegetarian coagulant for cheesemaking. Each tablet will coagulate up to approximately 13 gallons of milk. Conveniently scored into quarters to be divided as needed. You will receive: 10 Vegetable Rennet Tablets (store remainder in a cool, dry place) One tablet will coagulate 50 liters (approximately 13 gallons) of milk. Tablets can be divided into halves or quarters for smaller quantities of milk.Directions:1) Dissolve tablet or portion of tablet in 1/2 cup cool, non-chlorinated water.2) Mix 1/4 tsp salt per 1/4 tablet into solution.3) Add evenly to warmed milk, stirring no more than 3 minutes. Store in a cool, dry place to preserve strength (not to exceed 95° F.). Contains: microbial coagulant, microcrystalline cellulose, sodium chloride USP

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Chèvre Cheese Culture - A soft & creamy variety, traditionally made with goat's milk! Direct-set (single use) -- Cultures at room temperature. Contains 4 packets (includes rennet) Ingredients: lactose, ascorbic acid, lactic bacteria, vegetable rennet

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High quality dense, weave, washable and reusable. Excellent for canning, wrapping cheese and wine making.100% cotton weave cheese cloth.2 square yards.Made in USA.

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A general-use culture used in medium to hard cheeses with many varieties of milk. Most common culture for cheddar, colby, Monterey jack and cottage cheese. You will receive: 4 packets MA11 cheese culture (save extra packets in freezer for future use). Rennet not included, purchase separatelyEach packet will set up to 2 gallons of milk. Use in your cheese recipe Directions: Add 1 packet to your milk at proper temperature when the recipe calls for adding starter culture.  

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This organic vegetable rennet is a microbial coagulant produced by controlled fermentation of Rhizomucor miehei. The dosage is determined by the quantity and quality of the milk, the desired manufacturing parameters, and the concentration of the enzyme.  The dosage should be diluted 10 to 20 times its volume in cold non-chlorinated water. Generally, 1/4 teaspoon will set 2 gallons of milk. Once diluted, add to milk and stir gently for 1 minute. Characteristics: Color: Light Brown Liquid Preservative: None Non-GMO Best Before: 24 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: Refrigerate in sealed container. The product tolerates room temperature during transport. 2 ounce bottle.

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This measuring spoon set is great for getting just the right amount of culture for your recipes when using large culture packs.DESCRIPTION: Stainless Steel with the following measurements Tad: 1/4 tsp. Dash: 1/8 tsp. Pinch: 1/16 tsp. Smidgen: 1/32 tsp. Drop: 1/64 tsp.  

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Old fashioned flour sack towels can be ideal for straining liquids or as a pastry cloth.  Other uses include dusting, polishing, drying dishes, cleaning windows, or for other projects. Includes 2 towels that measure 27.5" x 26.5" each (70cm x 68cm) 100% extra soft cotton, fast drying.Prewashed and preshrunk.

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Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. One ounce contains enough Calcium Chloride for 24 gallons of milk. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

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Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses. You will receive: 4 packets TA61 Cheese Culture (save extra packets in freezer for future use) rennet not included The lactic acid starter TA 61 contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss. Follow instructions in your recipe. Contains: streptococcus thermophilus

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Feta Cheese Culture - A tangy, soft cheese traditionally made with goat's milk. Direct-set (single use) Cultures at room temperature. Contains 4 packets (rennet separate) 03oz (.8g) Ingredients: lactic bacteria.

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Calf lipase is a more mild compared to kid goat or lamb options. It creates a delicate flavor which is well noticeable and a pleasant butter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time. The average quantity used is between 1/8 to 1/4 teaspoon of lipase powder for each 2 gallons of milk depending on desired result (sweet, medium, or strong flavor). Mix lipase with 1/2 cup of cool water 1/2 hour before using. This mixture gets added to the milk just prior to adding rennet. Characteristics: Appearance is a Light Beige Powder Lipase obtained only from the basis tongue calf glands suspended on sodiumchloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases. Natural product free from bleaching, colours, preservatives, flavours or otheradditives added. Non-GMO Allergens: Contains Milk Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: To maintain the whole characteristics, store in a freezer.  The product tolerates room temperature during transport. 1 ounce container.

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Fromage Blanc - A creamy and mild spreadable cheese! A French favorite that's soft, creamy & spreadable. Can be made with cream, whole milk or skim milk, depending on desired fat content. Often combined with herbs or used with desserts, Fromage Blanc makes a good substitute for cottage cheese or ricotta. Easy to make- the rennet is included. Cultures at room temperature Direct-set (single use) You will receive: 4 packets Fromage Blanc cheese culture (includes rennet) and instructions. 1 packet will culture 1 to 4 quarts of milk You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin tight-weave dish towel or yogurt bag colander bowl to hold colander raw or pasteurized milk (avoid ultra-pasteurized or UHT milk) 1 packet Fromage Blanc starter culture (store remaining packets in fridge or freezer for future use) non-iodized salt Directions: On low, slowly heat 1 to 4 quarts of milk to 86 degrees F. Heat the milk NO FASTER than 1 degree per minute- this can take 30-40 minutes for a gallon. Remove from heat. Add one packet of Fromage Blanc starter and mix thoroughly for 15 seconds (no longer). Cover the pot with the lid and allow to culture in a warm spot at 72-77 degrees F for 12 hours. The Fromage Blanc should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in the bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (or use a yogurt bag). Hang the cheese-filled bag over the bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Store your finished Fromage Blanc in a closed container for about a week. If freezing, remove as much of the whey as possible and salt well first. Ingredients: lactose, ascorbic acid, lactic bacteria, vegetable rennet vegetarian, gluten free CONTAINS MILK

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Flora Danica - Used for specialty fresh & soft cheeses. A popular blend for goat milk cheeses, havarti, baby Swiss, gouda, edam, bleu, cultured butter, buttermilk, sour cream & creme fraiche. -- You will receive: 4 packets Flora Danica Cheese Culture (save extra packets in freezer for future use). Contains: Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; lactococcus lactis subsp. lactis biovar; diacetylactis; Leuconostoc mesenteroides subsp. cremoris

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A sturdy Ricotta style basket cheese mold that can be used for draining soft cheese or drying Ricotta. Measurements: 5" W 3" H

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This stainless steel skimmer is a great option for use as a cheese curd ladle.  

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Easy to make - great for dips & spreads! Cultures at room temperature. Requires refrigeration. You will receive: 4 packets Cream Cheese culture (includes rennet) and instructions A soft, mildly flavored cheese with practically unlimited uses. Made with milk or cream, Cream Cheese is meant to be consumed fresh. It's not aged or matured like other soft cheese. Used in making dips and spreads, and (of course) cheesecake! You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon Thermometer butter muslin, tight-weave dish towel, or yogurt bag Colander Bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from Add one packet of Cream Cheese starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours. The Cream Cheese should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (a yogurt bag can also be used). Hang the Cream Cheese- filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Knead salt into the Cream Cheese, flavoring it to your taste. Store your finished Cream Cheese in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first. Ingredients: sucrose, maltodextrins, lactic bacteria, vegetable rennet vegetarian, gluten free

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Aromatic B  - A multi-species mesophilic starter culture used for specialty fresh & soft cheeses, sour cream & cultured butter.  Popular blend for goat-milk cheeses, Havarti, baby swiss, gouda, Adam, blue, camembert, brie, etc. Direct-set (single use) Contains 4 packets Does not include rennet, purchase separately. Ingredients: lactic bacteria.

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Penicillium Candidum (white mold) is used to ripen and flavor Brie, and various white bloomy ind cheeses. Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis. Contains: Penicillium Candidum (SAM3) Yield: 2 gram (2 doses): 8-16 gallons of milk  10.6 gram (10 doses): 40-80 gallons of milk DIRECTIONS: Use approximately 1/8 teaspoon per 2-5 gallons of milk. Add the culture directly to milk at the same time you add your culture. STORAGE: Store in the freezer.  GMO STATUS: non-GMO  

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When waxing your cheese, a brush is a great tool to have on hand. This pastry brush has pliable, all natural boar hair bristles with a pine wood handle.Hand washing recommended. Measures: 7.5" x 1.5" x .25" / 19cm x 4cm x .6cmDIRECTIONS: Use to wax your finished cheese. When waxing, it is always best to apply two thin coats as opposed to one thick coat. Melt wax according to package directions. Apply first coat, allow to dry and apply a second, thin coat.

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Cheese wax in approximately 2-lb. or 60-lb. blocks available in a variety of colors. Our cheese waxes are blends of formulated linear and branched hydrocarbon waxes; some contain small amounts of polymer, pigments or dyes. Melting point of this wax is 140ºF-150ºF. Wax typically applied by dipping method at 165ºF-265ºF. Wax may also be applied with a clean brush or spray method. Cheese must be cool and dry at time of wax application for best results.

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The Pop Cultures Mexican Cheese Kit has everything you need to make fresh and delicious mexican cheese at home! All the instructions and equipment you need to make multiple batches of Queso Fresco and Queso Oaxaca. The Pop Cultures Mexican Cheese kit makes a great gift for a cheese lover, a home cook, or anyone that loves a fun DIY project. Plus, cheese making is a great way to spend time with friends and family, and is an activity that is definitely made easier with multiple sets of hands around! Includes: Cheese Basket Cheese Cloth Pocket Thermometer Sea Salt Vegetarian Rennet Tablets Citric Acid Easy to follow step-by-step instructions

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Easy to make, and a decadent upgrade from sour cream! Direct-set (single use) Cultures at room temperature. You will receive: 4 packets of Crème Fraîche culture (includes rennet) and instructions Crème Fraîche is a cultured dairy product that is very popular in France. It is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens. It has a creamy texture, similar to sour cream, but a little less tart. While traditionally made with cream, it can also be made with milk. It's often paired with fruit and desserts, and is also used in sauces & soups to add richness. The higher the fat, the less risk of curdling. You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer 1 quart raw or pasteurized cream or half & half (avoid ultra-pasteurized or UHT) 1 packet Crème Fraîche starter (store remaining packets in freezer for future use) Directions: Heat 1 quart of cream or half & half to 86 degrees. 1. Heat 1 quart of cream or half & half to 86 degrees F. 2. Add 1 packet Crème Fraîche starter and mix thoroughly for 15 seconds (no longer). 3. Cover pot with lid and allow to culture in a warm spot, 72-77 degrees F, for 12 hours. The Crème Fraîche should be set after 12 hours. Store in a closed container for about a week. Ingredients: lactic bacteria, vegetable rennet gluten free, vegetarian

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8cm pyramidal mold for Valencay or other type cheese. Simply fill the mold with curdled milk and let it drain.

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This open bottom Camembert cheese mold is for draining soft ripened cheeses such as Camembert and Petite Brie.  The open bottom allows for proper whey drainage.  It is best to use this mold with a draining mat underneath. Measurements: 4.25" W 4.25" H

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This tomme mold with follower is recommended for 2-3 gallons of milk (for production of 2-3 lbs. pressed cheese). Has rounded bottom. Mold dimensions are 7.5" x 7.0" x 3.5" (top dia. x base dia. x height). Mold and follower are sold together. PLEASE NOTE that the follower on this mold does not reach all the way to the bottom of mold base; this design prevents users from making a pressed cheese that is too thin and will not age well. Users will require at least 2 lbs. of cheese curd to press with this mold.

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This silicone skimmer with stainless steel handle is a great option for a cheese curd ladle. Specifications: Measures: 14" x 4" x 2.25" Compatible with all nonstick cookware. Silicone head is FDA approved and European (LFGB) grade. Handle made of brushed stainless steel. Heat resistant to 482˚F/250˚C. Hang hook for easy storage. Dishwasher safe.  

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This chevre cheese mold is perfect for draining soft cheese. With a slight taper, this mold produces a nicely rounded edge on the finished cheese. The small feet, on the bottom of the mold, keep it slightly elevated, so whey can easily drain from the curd. Dimensions3" W x 3 3/4" H MaterialFood grade polypropylene Country of OriginFrance

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The waxed coated paper is waxed both sides which helps to retain moisture in the cheese while still allowing the cheese to breath and further develop without drying out. The wrap is perfect for wrapping both soft and hard cheeses before selling, giving away as gifts, as well as prolonging their shelf-life in the refrigerator. This wrap is also excellent for maturing wash-rind cheeses. 9" x 9" (240 mm x 240 mm) 10 Pack.

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Lamb lipases create a delicate flavor which is well perceptible and a pleasantbutter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.This lipase is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases.YIELD: Each 1oz. bottle contains approximately 5 teaspoons and is enough to do at least 40 gallons of milk and up to 80 gallons depending on your taste.DIRECTIONS: For each 2 gallons of milk dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.Adjust amount to suit your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.

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Best for Camembert, Brie and other white molded cheeses. This wrap is micro-perforated to allow the cheese to breathe over a 6-10 week period during which the external white mold can infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from dying out whilst still allowing the cheese to breathe and develop in flavor and aroma. 9" x 9" (240 mm x 240 mm) 10 Pack.

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Best for long term refrigerated storage of your finished cheeses. Also used for maturing wash-rind cheese.The waxed coated paper is waxed both sides which helps to retain moisture in the cheese while still allowing the cheese to breath and further develop without drying out. The wrap is perfect for wrapping both soft and hard cheeses before selling, giving away as gifts, as well as prolonging their shelf-life in the refrigerator. This wrap is also excellent for maturing wash-rind cheeses. 19" x 19" (480 mm x 480 mm) 10 Pack

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Best for: Creamy Brie, Camembert or mild blue cheeses. This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It works especially well for developing milder blue cheeses and is also good for making white mold ripened cheese such as Brie or Camembert. 9" x 9" (240 mm x 240 mm). 10 Pack.

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Best for creamy Brie, Camembert or mild blue cheeses. This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It works especially well for developing milder blue cheeses and is also good for making white mold ripened cheese such as Brie or Camembert. 11" x 19" (280 mm x 480 mm) 10 Pack.

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