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Specially designed to help the cheese breathe well so that it is light, sweet and moist. With a handy storage container too.
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Freeze dried culture ideal for a range of soft and hard cheeses
This is a traditional gourmet mix that combines herbs commonly used in France
White mould spores used for making Camembert and Brie cheeses. These mould spores start growing from the outside – in, creating a white crust before infusing the interior and creating a soft and creamy consistency with a distinctive aroma.
A very handy measuring instrument made of plastic used to measure or transfer small amounts of rennet or lipase as well as calcium chloride.
A freeze dried yoghurt culture ideal for making probiotic yoghurt and yoghurt cheeses
This kit has all the gear and ingredients for beginners and up, to make 10 litres (10 quarts) of probiotic yoghurt or cheese.
Stainless Steel Thermometer 300mm
Versatile multi-use cheese mould for small batches. This one is ideal for many types of non specialised cheese variants.