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Aluminium foil coated with cheese varnish with a white paper interior.
A reusable finely-woven cloth of 90 thread per inch 100% cotton. It’s used in place of cheese cloth, which is too wide a weave for some cheese recipes.
Adding it to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk, to create a firmer curd.
Traditional calf rennet used to help coagulate the milk in cheese making
Special mould for making round camembert and blue cheese wheels
A long and skinny mould suitable for Caprino whole or skim goat’s milk cheese and other similar soft cheese styles.
Our Cheese Salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture.
This real-vegetable ‘microbial rennet’ is suitable for vegetarians and can also be used in making a variety of Kosher cheeses.