Cheese making supplies

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CHEESE FLAVOR MOLDS

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.

BLUE PENICILLIUM ROQUEFORT-1/4 oz. $3.95--1 oz. $11.95-
Add directly to milk to ripen and give flavor to Blue, Gorgonzola and Stilton use 5 to 6 drops per gallon of milk. 1 oz. bottle will flavor 100 gallons of milk. Requires cheese starter and rennet. Recipe not included. Keep Refrigerated.

WHITE PEMICILLIUM CANDIDUM-$3.95-
White mold used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. Packet contains 1/4 teaspoon which will make 1 quart to be sprayed on drying cheese.

PEOPIONIC SHERMANII-$5.95-
(propionibacterium shermanii) Creates the eyes and aroma in Swiss, Gruyere and Emmenthal. This culture must be used with the Thermophilic and Rennet. Recipe not included.

ITALASE MILD LIPASE POWDER-1 oz. $3.95-----1 lb. $19.95-
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-$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-$9.95-
2 dose pack for surface ripened cheese like Brick, Limburger and Muenster.

CHEESEMAKING

INGREDIENTS