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theMilkman® Blue Cheese Complete Starter Culture

$16.97
$13.97
Premixed Mesophilic Starter and Penicillium Roqueforit- ready to use!
theMilkman® Blue Cheese Starter (Mesophilic Starter combined with Penicillium Roqueforti)

About This Product

theMilkman® BLUE CHEESE CULTURE & MOLD 

 contains pre-mixed: Mesophilic Starter Culture Penicillium Roqueforti(blue cheese mould)

 

MAKE 8 Batches of 2 Blue Cheeses each (16 Blue Cheeses) per packet.  Easy to use - ready to use!

 

OPTION:  FREE FAST START RECIPE PRINTOUT / DIRECTIONS

OPTION;   16 page BOOKLET;   'The Cheesemaker's Guide to Making Camembert (Baby Brie) & Blue Cheese at Home' 

                 adds $6.97 to cost;  detailed directions for both Camember and Blue Cheese making at home

               

 OPTION;   Mini Measuirng spoons-  good to have on hand  5 spoons   1/64 ,  1 / 32,  1/ 16, 1/8,  1/4 (teaspoon)

 

Starter Culture Useage:

Use 1/4 teaspoon with 2 Gallons Milk 

 

 NEED RENNET?  (Starter Cultures do not include Rennet - order Rennet separately)

RECOMMENDED RENNET;  ORGANIC VEAL CALF RENNET GRANULES

 

YOU MIGHT ALSO WANT A COMPLETE STARTER KIT:

  • Shop complete Cheese Making Kits here    KITS

 

 

Other International shipping available.  Priority Shipping (2-3 Days average) available at checkout.  Call for overnight options.

theMilkman® is a registered trademark of The Cheesemaker LLC ,  Scottsdale, Arizona

What Our Customers Say

  • 5
    fast delivery

    Posted by Kenneth Custer on 5th Sep 2018

    ordered on friday. at my door on monday. i do have a problem with gnats. should i be worried?

  • 5
    Great blue cheese starter kit

    Posted by Unknown on 20th May 2018

    It's my first try at blue cheese. The kit made it really easy. Everything worked perfect and the blue mold is growing like crazy.

  • 5
    Great blue cheese

    Posted by Mike on 18th Jan 2016

    My latest batch is almost ready to take out of the molds. The last several cheeses were great and most everyone liked them. Not a very strong blue. Maybe additional aging will bring out a stronger flavor. But it's hard to wait! Will be making more in the coming weeks to keep a steady supply at the ready. It's not all that much work either.