Product Ref: DP01
This freeze dried culture is an ideal general purpose culture, well suited to the manufacture of all forms of cheese. Whether be soft, hard, pressed or surface ripened. It can also be used in production of buttermilk. Makes 1 litre of starter.Bulk buy 10 for £11
Product Ref: DP62/10
This is a freeze dried starter, which is added directly to the milk and not incubated before use. Each sachet is sufficient for 50 litres of milk. Used with rennet.Buy 10 get 10% off
Product Ref: DP103
Each sachet inoculates up to 400 litres of fresh milk, essentially for the manufacture of soft cheeses. They are particularly suited to the production of Brie, Camembert, Feta etc.
Product Ref: DP67
Penicillium Candidum role in Cheesemaking is to give an acceptable appearance, to control contamination, and to release enzymes for ripening.
Product Ref: DP99
Penicillium Roqueforti is a fast blue direct vat mould culture for strongly salted cheeses, such as Stilton, Edelpilz or Danablu. When the cheese is ripened at 10-12 0 C using this culture it is ready for packing after 4 to 5 weeks.
Product Ref: DP04
High quality commercial Liquid Rennet, choice of Animal or Vegetarian.Use 4 drops rennet to 5 litres of milk.
Product Ref: DP31
Product Ref: DP118
Product Ref: DP229
Product Ref: DP42
Dried microbiological rennet powder, makes 300 cc of liquid rennet. Suitable for use where storage is a problem.
Product Ref: DP106
Calcium Chloride is used with shop brought milk and goats milk to give a firmer setting curd for easier cutting in the particularly in the making of hard cheeses.
