Cheese Making
Lamb Lipase Powder - 1oz
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.
$15.99
Penicillium Candidum PC Neige
Penicillium Candidum (white mold) is used to ripen and flavor Camembert, Brie, and various white bloomy rind cheeses. Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis. Contains: Penicillium Candidum Yield: 2 gram: 5-10 gallons of milk 4.4 gram (10 doses): 25-50 gallons of milk DIRECTIONS: Use approximately 1/16 to 1/8 teaspoon per 1-5 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
$8.99 - $14.99
White Wrap 9" x 9"
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.
$7.95 $5.99
Wax Coated Paper 19" x 19"
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
$14.95 $10.99
Silver Wrap 9" x 9"
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.
$7.95
Silver Wrap 11" x 19"
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.
$13.95 $9.99
