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TIMESTAMPS
The Wayback Machine - https://web.archive.org/all/20050303223343/http://www.leeners.com:80/cheesemaking1.html
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- 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
PENICILLIUM 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.
PROPIONIC
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.
FLORA
DANICA $5.95- Adds a delicious taste to
any soft cheese. Used to produce soft cheeses including Camembert, Feta,
Blue, and Brie. This starter may be used direct or for reculturing. It
comes in 1 package and has enough for use in up to 50 gallons of milk.
In its freeze dried form it can keep for up to 2 years in the freezer.
culture includes: s.lactis, s. cremoris, s.lactis biovar diacetylactis,
m.s. cremoris
