You will be amazed at how easy it is to make your own
cheese. You already have most of the equipment in your kitchen and we supply
the rest. A simple cream yogurt cheese spread can be ready for breakfast
overnight. Mozzarella cheese is ready the same day its made and even the
aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few
weeks.
Flavoring Molds
BLUE
PENICILLIUM ROQUEFORT 2 dose for 4 gallons
$7.95
BLUE
PENICILLIUM ROQUEFORT 10 dose for 25 gallons
$44.95
Penicillium Roqueforti is a very fast growing
blue mould culture with strong proteolytic and lipolytic activity and strong
tolerance to salts. Cheeses produced with this culture have an intensive
dark blue-green marbles interior and very piquant aroma and a very good,
creamy consistency. Used for Danablu, Stilton, Roquefort and strong
Gorgonzola. Use 1/8th teaspoon per 2 gallons of milk added directly
along with starter. Requires cheese starter
and rennet. Recipe not included. Keep
refrigerated.
WHITE
PENICILLIUM CANDIDUM $3.95
White mold used to ripen and flavor Brie, Camembert,
Coulommiers, and a variety of French Goat Cheeses. Packet contains
¼ teaspoon. Culture milk with P. Candidum at a rate of 1/8
teaspoon per 1-5 gallons or use 1/8 teaspoon per 4-8 ounces of distilled
water to spray on ripening cheese.
PROPIONIC
SHERMANII $5.95
(Proprionibacteria freudenreichii subsp. shermanii) Creates
the eyes and aroma in Swiss, Gruyere and Emmenthal. This culture
must be used with the Thermophilic and Rennet.
Recipe not included. Use 1/8 teaspoon for 2 gallons of milk.
Package contains one teaspoon.
ITALASE
MILD LIPASE POWDER 1 oz. $3.95 1 LB. $29.95- An enzyme found in raw milk and also produced
by microorganisms that split the fat molecules into fatty acids which create
flavor. Gives Blue, Mozzarella, Parmesan and other Italian cheeses
that distinctive flavor. May not be
vegetarian safe! Store in freezer for up to 9 months.
CAPILASE
VERY SHARP LIPASE 1 oz. $3.95 1 LB. $33.95- An enzyme found in raw milk and also produced
by microorganisms that split the fat molecules into fatty acids which
create flavor. Produces a strong, piquant flavor in Romano, Provolone,
and other Italian cheeses. May not be
vegetarian safe! Store in freezer for up to 9 months.
BACTERIA
LINENS $32.95
10 dose pack for surface ripened cheese like Brick, Limburger and Muenster
is enough to inoculate up to 500 gallons of milk. There are two modes
of application. Spray application: add a very small amt. (approx.
1/16 teaspoon) to spray bottle of water solution (8 oz. water, 1/8 teaspoon
salt and 1/8 teaspoon sugar). Spray needs 16 hours to activate in
the refrigerator before use.
Direct inoculation: add a very small amount (approx. 1/16 teaspoon)
to milk when primary culture is added.
