Beginners Kits

We carry an assortment of easy, fun beginners kits from the New England Cheesemaking Company. Kits on hand are the Basic Kit, The Mozzarella and Ricotta kit, and The Goat Cheese Kit


We have rennet! We seem to be only brick and mortar in the area that carries it. We stock vegetable tablets and both vegetable and animal liquid rennet.


In stock we carry nearly everything you would need to make your cheese including cheese presses, molds, forms, drying mats, cheese wax, and ripening paper.

Cheese Cultures

We also carry a wide assortment of Lactic acid and Mold Powder cultures to let you make exotic varieties of cheese. See below for a general list of what we carry

Cheese Cultures


Basic Cheese cultures - combination of dairy bacteria to make a variety of flavors

  • Mesophlic - Common culture to make a variety of cheeses including Cheddar, Gouda, Colby and Feta. Direct set of 5 packets. Each packet good for about 2 gallons of milk.
  • Thermophilic - The other common culture used in Mozzarella, Parmesan, Swiss, and others.  Direct set of 5 packets. Each packet good for about 2 gallons of milk.
  • Meso II - A variation of the Mesophilic culture with a wide range of uses.
  • Thermo B-  A variation of the Thermophilic culture with a wide range of uses.
  • Chevre - Used mainly in goats milk it will give you a creamy, fresh cheese that can be used as a spread.
  • Flora Danica - a mesophilic culture that adds a buttery taste to any soft cheese. 
  • Formage Blanc- Used to make creamy spreads such as cream cheese or for dips.
  • Fresh- Makes cottage cheese, "pot cheese", and other soft cheeses.
  • Propionic Shermanii- Used with Thermophilic culture it produces the "eyes" in swiss cheese. Alone it can make Gruyere and Emmenthal.

Mold Powders - used to surface and mold ripen cheeses

  • Penicillium Candidum (white) - used to ripen and flavor Brie, Camembert, and goat cheeses.
  • Geotricum Candidum (white) - a supporting culture with Penecilium to mold ripen around Camembert, Brie, and other cheese. 
  • Bacteria Linens (Red) - used in making the surface-ripened cheeses such as Muenster, Limburger and Brie.
  • Penicillium Roquefort (Blue) -Key ingredient in making Blue Cheese, Gorgonzola, and Stilton.

Yogurt and other cultures

  • Sweet Yogurt - a probiotic culture that can set up to 2 quatrs of milk into a creamy and sweet yogurt. Works well with store-bought milk.
  • Probiotic Yogurt - makes a Bulgarian or Greek style yogurt. Know as one of the healthiest cultures.
  • Buttermilk - Makes old-fashioned New England style Buttermilk. Can be used with whole or skim milk.
  • Sour Cream - will turn a quart of milk into a thick "old world" style sour cream.
  • Kefir - Makes a rich and tangy milk Kefir.

Call for availability and current pricing