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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.
High quality cheese wax made the age-old way.
Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses.
Feta mould with container to store your feta cheese
A top quality mould for making many types of hard cheeses. The mould features a unique round bottom and comes with a strong pressing plate.
Large capacity mould for hard cheeses with a specially reinforced pressing plate so you get excellent performance every time.