Which starter culture do I use? Cheese making is part science, part craft. Therefore if you are new to the craft, use the culture which is recommended on this web site. Sometimes there may be more than one recommended. You may want to experiment by adjusting your recipe (make sheet) and use a different starter culture. This way you can compare the flavor, acidity, texture of your cheese. Try not to change more than one variable at a time so you can determine exactly why your cheeses are different.
Cultures, molds and yeasts are packaged in a moisture barrier sealed
foil packets, keeping them free from air and humidity. After opening, fold over packet a few times and place in one, if not two small plastic bags or Zip-Lock type bags. Store dry cultures, molds, dry rennet powder / tablets in the freezer if you do not plan on using them for at least six months, otherwise store them in the refrigerator where they will have a shelf life of 18 months and more. Store liquid rennet in the refrigerator.
Important Note: When using any of the items listed on this page you should use the amount specified on the packaging, not in the recipe you may be using. Cultures, molds, rennets and additives vary in concentration per manufacturer.
Kosher Certifications: Kosher Certs available. Refer to specific cultures, rennet, molds below.
Shipping Included within the U.S.A. / Shipped same day as ordered Mon-Sat. Please read the shipping page to become aware of shipping options.
Holiday shipping: Orders shipped same day if in by 2 pm CST.
If you'd like to ship using express, leave a note at checkout and any additional shipping can be added to your order or email me prior to or after submitting your order.
Camembert-Brie-Blue Cheese Making Starter Culture Packets
The following three items are pre-packaged culture/mold/rennet packets to help you get started making these cheeses. But their cost is much greater than purchasing individual packets of the culture/mold and rennet of your choice. Following these items are individual packets for those who wish to have more control over the type of culture/mold/rennet for use in making Camembert/Brie/Blue cheeses. If you have never made these cheeses, I recommend purchasing my eBook which is also included in any of the Camembert-Brie-Blue Cheese Making Kits.
Prepackaged 4 Camembert/Brie
CheeseMaker
Dry Cultures (used with 1-2 gallons of milk) (freeze-dried direct set/DVI-Direct Vat Innoculation)
Mesophilic Starter, Dry Calf Rennet, Penicillium Candidum and
Geotrichum Candidum to make 8 Camembert cheeses. These packets are premeasured and easy to use. Their per cheese cost though is much higher than using the cultures listed below in individual packets. If you are considering making Camembert/Brie often, you will want to purchase Mesophilic Starter, Rennet, Penicillium Candidum and
Geotrichum Candidum in individual packets as shown below.
$6.97
Prepackaged 4 Blue
CheeseMaker Dry Cultures(used with 1-2 gallons of milk) (freeze-dried direct set/DVI-Direct Vat Innoculation)
Mesophilic Starter, Dry Calf Rennet, Penicillium
Roqueforti to make 8 blue cheeses. These packets are premeasured and easy to use. Their per cheese cost though is much higher than using the cultures listed below in individual packets. If you are considering making Blue cheese often, you will want to purchase Mesophilic Starter, Rennet, Penicillium Roquefort in individual packets as shown below.
$6.97
Prepackaged 2 Camembert/Brie and 2 Blue
CheeseMaker Dry Cultures(used with 1-2 gallons of milk) (freeze-dried direct set/DVI-Direct Vat Innoculation)
Mesophilic Starter, Dry Calf Rennet, Penicillium
Roqueforti to make 4 blue cheeses and 4 camembert cheeses. These packets are premeasured and easy to use. Their per cheese cost though is much higher than using the cultures listed below in individual packets. If you are considering making Camembert/Brie & Blue cheese often, you will want to purchase Mesophilic Starter, Rennet, Penicillium Candidum, Geotrichum Candidum and Penicillium Roquefort in individual packets as shown below.
$6.97
Mesophilic Lactic Starter Cultures
Mesophilic chr-hansen CHN-11/19
Type LD (50 doses)
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). The culture is primarily used in the manufacturing of Continental (Alpine cheeses) semi-hard cheese varieties with eyes, Gouda, Edam, Leerdam and Samsoe.
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). The culture is primarily applied in the production of cheeses with a closed texture, Cheddar, Feta and Cottage cheese. The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). The culture can be used in the manufacture of the following products: soft cheese with slow acidification (Lactic cheese, Camembert, Blue Cheese), Cheese varieties with eyes (Gouda, Edam). Fermented milk products manufactured by separation method (Sour Cream, Fromage Frais, Fromage Blanc)
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). This culture can also be used to make Camembert/Brie,Blue cheese, Mozzarella, Chevre, Feta, Fromage Blanc and others.
Mesophilic Starter Series MA11-14-16-19 (50, 125 or 250 doses)
(LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (freeze-dried direct set/DVI-Direct Vat Innoculation)
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters)This culture will add a milder flavor to your Camembert/Brie). Can also be used to make Cheddar, Colby, Montery Jack, Blue cheese, Feta, Chevre and others.
The 125 dose packet will acidify approximately 370 gal. (1400 liters of milk).
Mesophilic Starter Series MD 88-89 (125 doses) LLD) Lactococccus lactis subsp. biovardiacetylactis (freeze-dried direct set/DVI-Direct Vat Innoculation)
This packet will acidify approximately 150 gal. (567 liters of milk). Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters) This culture will add a buttery flavor to your Camembert/Brie. Must be used along with another Mesophilic starter). This culture can also be used for blue and chevre.
Used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar, Gouda and Brick cheeses with all types of milk. Can be used to make Camembert & Brie. The MA 4000 series blends both standard mesophilic lactic acid cultures plus a S. thermophilis for quicker acid production during cheesemaking. The 25 dose packet will inoculate 325 gal.(1250 liters) of milk. Use 1/32-1/16 tsp. per 1 gallon (3.7liters). 1/8, tsp. .per 2-5 gallons(7.5-18.9 liters)
Used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar, Gouda and Brick cheeses with all types of milk. Commonly used for making Gouda by some cheese makers. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters).
Specially-formulated freeze-dried culture blend for the manufacture of Feta cheese. Medium fast to fast acidifying culture with no gas production (citrate fermentation). Due to the addition of L. bulgaricus and L. helveticus, it results in a higher proteolytic activity which improves taste and produces a creamy texture. Works well with all milk types. Use Lipase powder along with this culture to make Feta. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters)
Mesophilic ll Starter (10 grams)(freeze-dried direct set/DVI-Direct Vat Innoculation)
(LC) Lactococcuscremoris
This starter can be used for making Cheddar, Colby, Brick, Jack, Farmers cheese, Limburger, Camembert, Brie and Blue cheese. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). This packet will acidify approximately 100 gal. (378 liters of milk). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70.
$9.97
Holdbac Starter Cultures for semi-hard and hard cheeses,
Holdbac Starter Culture (100 doses)(freeze-dried direct set/DVI-Direct Vat Innoculation)
Holdbac culture can be added along with your Mesophilic or Thermophilic starter to provide natural biological, efficient spoilage and pathogen protection. Very slow acidification, provides control of late blowing in aged cheeses. Growth control of leuconostoc, heterofermentative lactobacilli and enterococci.
Photo not available.
100 doses $19.97
Mesophilic Lactic Starter Cultures for fresh soft cheeses,
butter, buttermilk and Crème Fraiche
Flora Danica-Mesophilic Starter (50 and 200 doses) (freeze-dried direct set/DVI-Direct Vat Innoculation)
For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used to make Camembert/Brie but you must use another Mesophilic starter culture also.
The 50 dose packet will acidify approximately 100 gal. (378 liters of milk). (click here)Kosher Certified Flora Danica Specs.(click here).
Hansen
50 doses $16.97
200 doses $39.97
Mesophile Aroma Type B/aka Flora Danica (10 grams)(freeze-dried direct set/DVI-Direct Vat Innoculation)
For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used along with another Mesophilic culture to give Camembert/Brie a buttery flavor.
Thermophilic Starter Series TA 61-62
two sizes available (ST) Streptococcus thermophilus (freeze-dried direct set/DVI-Direct Vat Innoculation)
For making hard, Italian & Swiss cheeses like Parmesan, Romano, Provolone, Mozzarella & Emmental/Swiss. Use approximately 1/10 tsp.(.23g) for 1-10 gal.(3.7-37 liters) of milk.
Thermophilic Cultures Type B (10 grams ) (ST) Streptococcus thermophilus
(LBB) Lactobacillus delbrueckii subsp. bulgaricus (freeze-dried direct set/DVI-Direct Vat Innoculation)
For the production of Italian style cheeses, such as pizza style Mozzarella and string cheese, Romano, Parmesano, Provolone and Grana (Reggiano). Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). (click here) Kosher certificate
Abiasa
$9.97
Thermophilic Cultures Type C (10 grams ) (ST) Streptococcus thermophilus
(LH) Lactobacillus helveticus (freeze-dried direct set/DVI-Direct Vat Innoculation)
For the production of Italian style cheeses and farmstead type cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters).
Abiasa
$9.97
Swiss and Gruyere Style Cheeses Starter Culture
Proprionibacteria-(25 grams) Must be used along with a Thermophilic culture.
Proprionibacteria freudenreichii subsp. shermanii (freeze-dried direct set/DVI-Direct Vat Innoculation)
For the maturation and eye formation of Swiss type cheeses such as Emmental, Gruyere, Jarlsberg, Compte, Tilsit and Appenzeller. Contribute greatly to the taste and aroma of these types of cheeses. This packet will work with 265 gal.(1000 liters) of milk. Use 1/8 tsp. (.62g) for two gallons(7.5 liters) of milk.
Important Note: Rennets vary in their strength (ability to coagulate milk). Their ability to coagulate milk varies with the type of milk being used. To insure your milk coagulates property and in a timely manner, I suggest using calcium chloride, especially if you are using homogenized milk. Calcium Chloride will also insure you attain a clean break, proper coagulation and more yield. Mix the correct amount of rennet in a small amount of clean water before adding to the milk. Tablet and powder rennet can be mixed with a little clean water before adding to the milk.
Keep liquid rennet in refrigerator. Keep powder and tablet rennet in the freezer.
Renco natural calf rennet from New Zealand. The strength of this type of rennet does not decrease with age and should be stored in the freezer where it will last indefinately. Use 2-3grams per 100 liters of milk (1/16 tsp. or 1/4 of 1/6th tsp./.14g) will set 2 gal.(7.5L) of milk. This rennet can be used to set milk to make any type of cheese. This packet will set approximately 440 gal. (1666 liters of milk)
Bio-Ren natural calf rennet from Canada. Usage: One tablet for 5 gallons (20 liters) of milk.. Easy to break tablets. Dissolve in a little water and add to milk.
Bio-Ren
$21.97
Vegetarian
Rennet Tablets
Microbial coagulant from Rhizomucor miehei. Free of Gluten, wheat flour, animal by-products;does not contain calcium chloride.
Usage: One tablet for 13 gallons (50 liters) of milk.. Easy to break tablets. Dissolve in a little water and add to milk after 20 minutes. 1/4 tablet for milk under 4 gallons(15 liters).
Organic Vegetarian Liquid
Rennet-recommended, (but not required) for fresh and soft cheeses. Double strength microbial rennet derived from Mucor miehei.
Contains no preservatives (sodium benzoate/potassium sorbate )or coloring.
Available in 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 liter), 1 quart (.94 liter), convenient squeeze bottles. Double strength microbial "vegetable" rennet derived from Mucor Miehei and sodium chloride. Conforms to organic standards. 1/4 tsp. (1.2 ml) will coagulate 2 gal. (7.5l) of milk. Useage Rate: 0.75 - 1.0 oz. (22-29 mls)/ 1000 lbs. milk.
Penicillum Candidum (2 or 10 dose) (freeze-dried direct set/DVI-Direct Vat Innoculation)
More information on other strains coming soon. Each strain will offer a slightly different flavor profile. Each packet will make approximately 100(2 dose)-300(10 dose) Camembert/Baby-Brie cheeses. You may also need to use Geotrichum Candidum. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk.
You can directly innoculate the milk or spray this mold onto your cheese using this convenient Small Spray Bottle on our Supplies page.
Note: It may be a bit undaunting as to which strain of PC you use to make your favorite bloomy rind cheese. Experimenting with different strains will result in slightly different flavor. Blending two strains together will also result in a slightly different flavor. Though subtle, it is fun to try new strains and techniques. Directly inoculating the milk vs spraying the PC onto the cheese will produce slightly different results. .The higher the proteolytic activity the faster the protein breakdown, i.e. the faster the curd mass will breakdown and get soft/runny. The higher the lipolytic activity the faster the mold will break down the fat and produce the free fatty acid flavors. i.e. the faster the flavor will develop. The * represents the speed of this activity.
Penicillium
Roqueforti PV (2.5 doses) or 10 doses (freeze-dried direct set/DVI-Direct Vat Innoculation)
Very fast growing blue culture with strong tolerance to salt. Used to make Blue cheese including Danablu, Roquefort and strong Gorgonzola. Characteristic properties are the very piquant aroma and a very good creamy consistency. The 2.5 dose packet will make approximately 300 4 in.(11cm) Blue
cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use Mesophilic Starter and Rennet. (click here for spec sheet) (click here) Kosher Certfied
Danisco
$14.97
2.5 doses
$38.97
10 doses
Prices include shipping in USA.
Penicillium
Roqueforti PA (2.5 doses) or 10 doses (freeze-dried direct set/DVI-Direct Vat Innoculation)
Medium-fast growing blue culture used to make a milder Blue cheese including Roquefort.Characteristic properties are the very piquant aroma and a slighty tough consistency, longer shelf life; excellent for hard blue cheese. The 2.5 packet will make approximately 300 4 in.(11cm) Blue
cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use either Mesophilic or Thermophilic Starter and Rennet. (click here) Kosher Certified Spec Sheet
Danisco
$14.97
2.5 doses
$38.97
10 doses
Geotrichum Candidum Strain 17 Mold like appearance: Very mild flavor and aroma
Strain 13 Mold like appearance: Intermediate flavor and aroma Strain 15 Yeast like appearance: Mild flavor and aroma
(freeze-dried direct set/DVI-Direct Vat Innoculation)
This packet will make approximately 300 Camembert/Brie cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use Pen. Candidum and Rennet.
The following three yeasts are used when making surface ripened cheeses to neutralize the pH so the yeasts can grow. This will allow the surface flora to grow faster and provide more flavor. It is highly recommended you purchase a small spray bottle* since these yeasts need to be first dissolved in a small amount of clean water, then sprayed onto the cheese. *click here to purchase the one ounce spray bottle.
DH LYO 10 doses 1 dose/264 gal.(1000 liters of milk)
It is highly recommended you purchase a small spray bottle* since this yeast need to be first dissolved in a small amount of clean water, then sprayed onto the cheese.
Use along with Mesophilic and
Rennet. LP600 Lipase Powder will add a MILD flavor to your cheese.
For making Mozzarella, Asiago, Provolone & Feta cheese.
Use 1/4 tsp.(.014g) per 3 gal.(11 liters) of milk.
Use along with Mesophilic and Rennet.
LP400 Lipase Powder will add a SHARPER flavor to your cheese.
For making Parmesan, Romano, Provolone and Feta cheese.Use 1/4 tsp.(.014g) per 3 gal.(11liters) of milk.
Use along with Mesophilic and Rennet.
LP400 Lipase Powder will add a VERY SHARP flavor to your cheese.
Recommended for making Romano.Will add more sharpness to your Feta cheese.
Use 1/4 tsp.(.014g) per 3 gal.(11liters) of milk.
(SR3) Brevibacterium linens(bright orange color).This strain is slightly less aromatic than LR. (freeze-dried direct set/DVI-Direct Vat Innoculation).
(LR) Brevibacterium linens(light orange color). (freeze-dried direct set/DVI-Direct Vat Innoculation)
(ARN) Brevibacterium linens(orange and ivory).Arthrobacter nicotianae, geotrichum candidum: specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and the acid-sensitive bacteria; two types of B. linens are used in ARN. (freeze-dried direct set/DVI-Direct Vat Innoculation)
This 'red culture' will produce an orange-yellow color on surface of brick, Limburger and other washed rind and smear cheeses. It can also be used along with Pen. Candidum in Camembert Brie, either directly inoculated or sprayed on the cheese. Usage: 1 dose/1000 liters milk (approximately 2300 pounds milk). Dissolve an appropriate amount (teenytiny amount-approx. 1/64 tsp.) in water. Allow 12-16 hours for the mold to dissolve and activate, then spray onto the cheese. Or use a clean brush or small cloth to wash the surfaces of the cheese.
You can directly innoculate the milk and/or spray this mold onto your cheese using this convenient Small Spray Bottle on our Supplies page.
Use half & half or heavy cream. Add 1/16-1/8th tsp. (.14g-.28g) to ½ gal.(1.8 liters).Combine well in glass jar and cover. Keep at 70f (21c) for 8-24 or until thickened. Stir well & refrigerate. Use within 10 days. This packet will acidify approximately 100 gal. (378 liters of milk). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70.
Hansen
$16.97
Kefir-Grains/Dehydrated
Two Types/Water and Milk
Includes complete instructions and recipes.
Unlike the Dry Kefir Culture, these are real Kefir grains. They will produce a more full flavor profile, making authentic Kefir. These Kefir grains can be grown over and over again, producing more and more Kefir. Working with Kefir grains is a bit more work, but with the included instructions and recipes, the process is really quite simple and will produce a superior product. Healthy and probiotic, Kefir is an excellent supplement to your diet.
Photo Coming Soon
Milk
Kefir
Grains
$19.97
Water
Kefir
Grains
$19.97
Kefir-Dry Culture (10 grams) (freeze-dried direct set/DVI-Direct Vat Innoculation)
The Dry Kefir Culture is a bit easier to use, yet it is not the same as using actual Kefir grains. Heat milk to 180f (82c) & hold for 30 minutes.Cool milk to 72-74f (22-23c) & add the contents to 1-2 liters(1/2 gal.) of milk. Stir well and hold at 72-74f for 24 hours. Refrigerate. Store culture in freezer. Can be recultured.
One packet $3.97
Three packets $7.97
Six packets $12.97
ABY Blend will make 50 gallons (189liters) (freeze-dried direct set/DVI-Direct Vat Innoculation)
Smooth and rich consistency with tangy overtones. This packet will make 2 liters of mother culture which can be recultured to make more yogurt. Easy instructions on packet.
This culture makes a sweet, lower acid yogurt. Each 5 gram packet will make 1 liter of mother culture which can be recultured to make more yogurt. Easy instructions on packet.
Check out the Yogotherm Yogurt Maker on the SUPPLIES page.
Photo Coming Soon
Yogotherm
One packet $3.97
Three packets $7.97
Six packets $12.97
Bulgarian Yogurt-Dry Culture (5 one gram packets, freeze-dried direct set/DVI-Direct Vat Innoculation). This culture makes a Greek style yogurt. Each 1 gram packet will make 1 liter (1 qt.)of mother culture which can be recultured to make more yogurt. Easy instructions on packet. Includes easy instructions.
Five packets $7.97
Citric and Tartaric Acid
Citric Acid 2 oz.(56.6 grams) or 8 oz.(226.7 grams)
Citric acid is used in making Ricotta, Mozzarella and other fresh cheeses.
Tartaric Acid 2 oz.(56.6 grams) or 8 oz.(226.7 grams)
Tartaric acid can be used to make Mascarpone, a very creamy cheese often used in desserts. It can be sweetened and be mixed with chocolate sauce or other flavors. Tiramisu is one such dessert using Mascarpone.
Cheese Coloring (yellow-orange) Just a couple drops will give your cheese a mild yellow-orange color, perfect for white hard cheeses. Color Intensity 4.10-4.70 (FCC absorbance test). Water soluble. This is an all natural product produced from the seeds of the annatto tree, Bixa orellana.
1/2 oz (14.75 ml) 1 oz. (29.5 ml) 4 oz. (118 ml)
8 oz .(236 ml)
1 pint (.43 liter)
Calcium Chloride(dry form/two convenient sizes)
If you make a lot of cheese and use a lot of Cal.Chl. mixing the dry into water is easy and very cost effective. 4 oz. plastic bottle included. (add 1/4 of the 2 oz. dry form into the 4oz.plastic bottle)
The following concentration is mixing the dry form into water. 1/4 teaspoon (1.2ml) in 1.25 gallons (148ml) provides 32.5 ppm calcium and 57.75 ppm chloride as CL.
2 oz.(56.7g) Makes 16 oz.(473ml) of liquid calcium Chloride.
8 oz.(226.7g) Makes 64 oz.(1.89liters) of liquid calcium Chloride.
$7.97
2 oz.(56.7g) Add to 16 oz.(473ml) of clean water. $12.97
8 oz.(226.7g) Add to 64 oz.(1.89liters) of clean water. Makes 16 oz.(473ml)---
Calcium Chloride will help milk coagulate better, especially when using milk which may be low in milk solids and/or over heated. Or if using goat's milk or store bought milk which is pasturized. Use liquid calcium chloride ¼ tsp. (1.2ml) per 2 gal.(7.5l) of milk. Add calcium chloride when adding rennet.
These herbs and spices are imported from Holland and are specially prepared for use in cheesemaking. You can mix them into cheese curds to enhance flavour of both soft and hard cheese.
Or you can sprinkle them on top of your aging cheese. We suggest using a small amount so you don't overwhelm the natural flavor of the cheese.
Prices include shipping in USA.
Edible Vegetable Ash 2 oz.(56g)
This type of ash when mixed with a little salt, (25% salt) helps to neutralize the surface pH of the cheese. When making bloomy rind cheeses such as camembert/brie ash can lengthen the aging period without seeing excess mold growth on the rind itself.It can also be used inbetween layers of hard cheese, (Morbier) creating a layer of ash for mainly aesthetic reasons. Ash is used a lot in goat cheeses to reduce the acidity on the rind for further aging without increase in acidity. The ash is very very fine. Mix gently with salt and sprinkle gently and evenly on the surface of your cheese. A little ash goes a long long way.
Photo available soon.
$5.97 2 oz
(56g)
$9.97 4 oz
(113g)
Microbial analysis: zero tolerance for moulds and spores.
You will not need to use a lot of herb when adding to your cheese. Use the herb sparingly.
Over-herbing will take away from the true flavor of any cheese.
Suggested Rate of use of Herbs: 1 oz.(28g) for 6 lbs.(2.7kg) of cheese.
