CHEESEMAKING MADE EASY!

With 41 years in business, we are your complete one-stop
for everything for the discerning cheesemaking enthusiast!
 

Our fabulous Moosletters are filled with information, tips and tricks on home cheese making.
You'll also find stories from fellow cheese makers, recipes along with answers to common cheese making questions.
A new issue comes out on the 1st of every month. Enjoy!

www.cheesemaking.com/cheesemakingnewsletters.html

GETTING STARTED:

This is your essential step by step guidebook. Just pick out the style of cheese that you want to make. The required cultures, rennet etc. are all listed. $16.95. 

 

All that you need to make a variety of delicious, homemade cheeses including Cheddar, Gouda, Monterey Jack,  Cottage Cheese, Ricotta,, Buttermilk Cheese and more.
Comes with a detailed recipes, using easy-to-follow illustrations which demystifies all of the basics in the cheesemaking process.  Only $29.95

This Kit includes: Recipe Booklet, Cheese Form, Vegetable Rennet, Mesophillic Direct Set Starter, Thermophillic Direct Set Starter, Citric Acid, Dairy Thermometer, Calcium Chloride, Butter Muslin.

Like the "Basic Cheese Kit", you'll have everything you need to make 30-minute Mozzarella and Ricotta.
This Kit includes: Recipe Booklet. Vegetable Rennet Tablets, Citric Acid, Flaked Salt, Thermometer, Butter Muslim. Note: adding "Italase" enzyme, see below, really adds character to the cheese. Only $24.95

Web Information Sources:

OTHER INTERESTING/USEFUL CHEESE BOOKS:

The first step in cheesemaking is to separate milk into curds and whey. This separation, or coagulation requires two stages.

  1. First, starter cultures of lactic acid bacterium (favorable bacteria) are added to help curdle the milk, helping to determine the ultimate flavors and texture of the cheese.
  2. Next, the milk clotting enzyme, rennet, is added. Rennet is the dried extract of rennin, the enzyme that is responsible for most of the milk coagulation.

LACTIC ACID CULTURES: (Direct Sets contain 5 individual packets)

RENNET:

MOLD POWDERS: For making surface-ripening or interior mold-ripened cheeses. They develop rapidly, ensuring good ripening and flavorable cheeses.

LIPASE POWDERS: Essential for giving a sharp, piquant flavor to Italian cheeses. $9.95

CHEESE SALT: Dissolves easily, doesn't cake up, contains no iodine. 8 ozs. - $3.50

CITRIC ACID: Used to coagulate mozzarella and rocotta. 1 lb. - $5.95

TARTARIC ACID: Used in making Mascarpone, an Italian soft cheese. 4 ozs. - $3.50; 1 lb - $9.95

CALCIUM CHLORIDE: Used with store-bought and goat's milk to give a firmer set to your curds in making hard cheeses. Add to water when storing Mozzarella. 4 ozs. - $4.95

THERMOMETERS & REFRIGERATOR CONTROLLERS:

STRAINING & FORMING CLOTH:

CHEESE FORMS (MOLDS):

    SOFT CHEESES:

    HARD CHEESES: Use to make your own hard cheese presses.

WAXES: Necessary for hard cheeses. Helps prevent unwanted mold growth,
                    while retaining moisture in your aging cheeses. Pliable and re-useable.
                    Melt in a double boiler. Use a natural bristle brush.
                    1 LB/$8.95 (RED, BLACK, YELLOW)

CHEESE DRAINING MATS: Excellent reed mats for the turning and draining process. Also for air drying cheeses, particularly soft mold-ripened cheeses. 1 mat - $1.95

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