Cheese Cultures, Rennet and Accessories. |
Welcome to our selection of cheese cultures, mould spores and other accessories to get you making a wide range of cheeses in your own kitchen. |
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| "Cutting the Curd" - Katherine Mowbray |
This wonderful new book is a practical 115 page guide to home cheese-making in NZ. Author Katherine Mowbray has over 20 years experience making cheese and shares a wealth of knowledge as well as her favourite cheese recipes.
Specifically written for home cheese making on a small scale, in addition to chapters on equipment and ingredients it also includes recipes for making 14 different cheeses. It is beautifully illustrated and very easy to read and follow. |
| Code: HH8-CB $39.50 |
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| The Guide to Making your own Cheese - Neil Willman |
The Guide to Making Your Own Cheese, simplifies cheese recipes and includes some fast, fun and easy cheeses such as 10-minute Halloumi as well as recipes for the main cheese types such as blue vein, cheddar and wash rind cheeses.
There are lots of tips and ideas to assist both enthusiastic amateurs and seasoned home cheesemakers.
This book is a great gift for yourself or your budding cheesemaker. |
| Code: HH8-NW $40.00 |
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| Starter Cultures |
Starter cultures are added to the milk early in the
cheese making process. We sell a range of cultures for different cheese s. Kept in the freezer your starter culture will last for some time. Each sachet will turn 120ltrs of milk into cheese.
R704 Mesophilic
- general purpose $15.00
Flora Danica - for Camembert $15.00
Thermophilic - some hard cheese $18.00
Probionic Culture - Yoghurt $15.00
Proprionic Culture - Parmesan and other strong flavoured hard cheeses $25.00 |
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| Cheese Mould Spores |
In addition to the starter culture, some cheeses require spores of a specific mould to. Each mould is used very sparingly and lasts a long time in the freezer.
We sell two moulds - a white mould for camembert type cheese and a blue mould for Blue Cheeses.
White Mould - Penicillum Candidum $15.00
Blue Mould - Roqueforti $25.00 |
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| Cheese Cloth |
To drain the cheese you will need pieces of soft
cheesecloth.
Cut the pieces to fit the mould you are using or to line a collander or string your curds up to drain using gravity as is common for a range of soft cheeses.
We sell cheesecloth in 1m lengths double thickness. Always use it double thickness as it produces a nicer surface finish to your cheese. The cheesecloth can be washed and reused many times. |
| Code: HH8-MC $6.50 per m. |
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| Hannilaise - Coagulant / Rennet |
After the starter culture, milk requires an
enzyme to coagulate or set it in order for it to
become cheese.
We sell high quality Vegetarian Rennet in 100ml bottles. It should be kept in
the fridge.
Not much is required. One bottle is
enough to coagulate 100ltrs of milk and it lasts for a long time when stored correctly. |
Code: HH8-R $11.00 |
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| Digital Food Thermometer |
Cheesemaking requires a quality accurate food thermometer. We stock a digital thermometer with:
- accurate readings to 1/10 degree.
- an easy to read display.
- Fahrenheit and Celsius scale.
- a range from -10°C to 200°C
- a clip on sleeve to secure to a pot
- a battery with an est. 2yr life.
This thermometer won the NZ Consumer Award for Best Digital Thermometer. |
HH016 $39.50 |
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Cheese Wax
Specialist wax for sealing your hard cheeses after brining. Using a wax on your hard cheeses enables the cheese to mature while forming a barrier against airbourne mould spores and moisture loss.
A 1kg cheese can be covered by 80 to 100grms of wax. The wax can be re-used once melted and heated thoroughly.
Small 360grms $8.50
Large 660grms $12.50
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