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$12.50 – Natural Calf Rennet 280 IMCU/mlUse 1.25 – 1.5 mls per 10 litres, but please note that different cheese types and different cheese making methodologies require different amounts of rennet. Always refer to your recipe for rennet dosage and make sure that strengths are comparable...

Ricotta is a quick and easy cheese to make at home and a great starting point for a novice cheese maker. This kit, along with a couple of pantry staples and your own milk, contains all that you need. For a full of the kit see the full below.

$27.00 – Pronounced ‘Laiole’, these beautiful cheese knifes are 100% designed and made in France by Andre Verdier, one of Frances oldest cutlery manufacturers.Select the box size from the options below.For a full scroll down and read on. 

Small Feta Mould (3 litres milk)

$4.80 – A versatile multi-use cheese mould for small batches. This one is ideal for many types of non specialised cheese.Measurements:Top Diameter: 8 cm, Bottom Diameter: 7 cm, Height: 8 cm

Propionic Cheese Culture for that “nutty” flavour in Swiss style cheeses. 0.5u  

Thermophilic Lactic Culture containing Lactobacillus Helveticus 20u

$15.50 – Thermophilic Lactic Acid Culture 10u tube or 50u pottle for mozarella and pizza type cheeses. The 10u tube is sufficient dose for around 100 L of milk while the 50u pottle is sufficient for around 500 L of milk.

$42.00 – Penicillium Roqueforti Blue Mold Culture available in 2 sizes. A tube of 2.5u sufficient quantity for 250 litres of milk and a 10u sachet sufficient quantity for 1,000 litres of milk. It is an indispensable ingredient in the production of blue cheeses. Packaged with colour coded label...

$16.00 – R704 is a Mesophilic homofermentive culture used when making cheeses such as: Cheddar, Feta, Cottage Cheese,. We have three container sizes available, the 10u for around 100 L of milk, the 50u for around 500 L of milk and a 500U packet for around 5,000 L of milk.TO BE KEPT IN FREEZER

$12.00 – Flora danica is a mesophilic aromatic culture. We have containers available depending on the amount of culture you want. The package sizes are 10u, 50u & 500u which depending on the recipe are sufficient culture for around 100 L, 500 L or 5,000 L of milk. Great for cheeses such as...

$4.00 – Non-Iodised Salt which is Halal and Kosher Certified. 400g or 700 g bag.

$10.50 – White Cheese Wrap perfect for Camemberts, Bries, Blues and other soft cheeses.

$4.00 – Set of 4 or 8 Pipettes.Volume: 3ml

$9.80 – Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses. Also ideal for other recipes including Elderflower Cordial! The fine granules of this citric acid makes it easy to d...

Create delicious frozen desserts at home with this compact and easy-to-use Ice Cream Maker. It has a sleek digital touch screen with 5-minute increments for added control over consistency. The longer you churn an ice cream the firmer it gets. A transparent lid allows you to watch your ice cream as...

$7.00 – If you are a new cheese maker making ricotta from whole milk or someone making ricotta from your whey this ricotta basket will be great for you as this basket gives your cheese a professional look when turned out on a board.

800g Mould with Pressing Plate. 3-4 litres of milk per mould.

$10.50 – Double Sided Waxed Cheese Paper

$16.00 – THERMOPHILIC Lactic Culture 10u or 40u. For many hard pressed cheeses where you heat the curds after formation. Similar to STB01 Culture.TO BE KEPT IN FREEZER

Small Mould Size: 90mm x 100mm

Large Weave Cheese Mat 20.7 x 34.3cm. Excellent for maturing cheeses.

This draining kit is used to air dry cheeses whilst collecting whey and is great for draining small cheese moulds filled with fresh curd.

A stainless-steel skimmer spoon, used to stir milk whilst heating it and to incorporate cheese making additives such as calcium chloride, rennet and cultures evenly through your milk. The handle is set at a 50-degree angle to the spoon end to assist the ‘up and down’ motion you should b...