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Cheese Making Ingredients
Calcium Chloride, Cheese Salt
&
Citric Acid
Some of these products require long term storage in a refrigerator or freezer.
Shipping Costs, Telephone Orders
&
Mail Ordering
"Mini" Measuring Spoons
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We strongly recommend these as an integral part of your cheese making equipment. These measure down to as small as 1/64th of a teaspoon. A heaped "Smidgen" (app 1/32nd of a teaspoon) from our Mini Measuring Spoons will give 12 doses from both the MO 030 Mesophilic and MOT 092 Thermophilic Culture sachets, and a heaped "Drop" (1/64th tspn) give 80 to 100 doses from the MO 036 Mesophilic Culture sachet.
More Information |
Just $10.25
Australia Only.
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Rennet
(top of page)
Please note :- When using homogenised milk, Calcium Chloride is recommended to help the Rennet make a firmer curd.
Vegetable Rennet - 10 Tablets
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Rennet tablets are used in both the "Hard Cheese Kit", and "30 Minute Mozzarella & Ricotta Kit"
These tablets are made with microbial enzymes which contain no animal products.
Each tablet
is scored into 4 segments for ease of use.
When used in making hard cheeses 1 tablet will set
50 litres, in approximately 45 minutes.
(When using homogenised and pasteurised milk from
the grocery store, or adding Lipase to your cheese, you may need to add a little more rennet.) These tablets will last indefinitely in the freezer,
and contain NO wheat starch or other gluten products.
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Tablet Vegetable Rennet - 10 Tablets Just $9.90
Australia Only.
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Liquid Vegetable Rennet
50 ml. Bottle
Just $7.00
Australia Only.
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Used for milk coagulation
The usual dosage rate is 2 mls per 10 litres of milk, although this may vary for some cheeses, or if using lipase.
Before adding to milk please dilute with approximately 10 times the rennet volume with cool boiled water, and add to the milk, stirring for no more than 3 minutes.
Rennet - FPC 190 IMCU/ml
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125 ml. Bottle
Just $13.00
Australia Only.
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(top of page)
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SACCO MO 030 Mesophilic (Direct Inoculation)Starter Culture 12 Dose Sachet
Specification Sheet
Used in producing a variety of hard, moderate temperature loving cheeses, including Cheddar, Monteray Jack, Gouda, Edam,
Muenster, Colby, Blue, etc. 1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $11.25
Australia Only.
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SACCO MOT 092 Thermophilic (Direct Inoculation) Starter Culture 12 Dose Sachet 
Specification Sheet
Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian
and Swiss style cheeses. 1 sachet used for 12 doses suitable for 8 litres of milk each.
Free Sterile Jar with every pack. Just $11.25
Australia Only.
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A heaped "Smidgen" from our Mini Measuring Spoons will give 12 doses from both the Mesophilic and Thermophilic Culture sachets.
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SACCO MO 036 Mesophilic (Direct Inoculation)Starter Culture 80 - 100 Dose Sachet 
Specification Sheet
Used in producing a variety of soft, moderate temperature loving cheeses, including Chevre, Creme Fraiche, Fromage Blanc, Neufchatel - (American),
Cream Cheese, Quark, etc. 1 sachet used for 80 - 100 doses suitable for 8 litres of milk each. 2 Free Sterile Jars with every pack. Just $31.25
Australia Only.
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International Enquiries
A heaped "Drop" from our Mini Measuring Spoons will give 80 - 100 doses.
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Flora Danica Aromatic Mesophilic (Direct Inoculation) Starter Culture 60 Dose Sachet 
Used in producing a variety of cheeses, including Camembert, Brie, Havarti, Gouda, Edam, Feta, Blue, Buttermilk, Sour Cream, Cream Cheese, and Creme Fraiche.
1 sachet used for 60 doses suitable for 8 litres of milk each. 2 Free Sterile Jars with every pack. Just $25.25
Australia Only.
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A rounded "Pinch" from our Mini Measuring Spoons will give 80 - 100 doses.
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SACCO ST 020 Thermophilic (Direct Inoculation)Starter Culture 80 - 100 Dose
Specification Sheet
Lyofast ST020 consists of specifically selected strains of mild Strptococcus thermpphilus to ensure a uniform and controlled production of soft cheese resembling Crescenza or brie, and complementary in production of hard cheese, resembling Emmental or Granza. Lyofast ST020 might also be used in the production of fermented products such as Laban or Yoghurt 1 container used for 80 - 100 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $31.25
Australia Only.
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SACCO Y 082 B Thermophilic (Direct Inoculation)Starter Culture 80 - 100 Dose
Specification Sheet
Lyofast Y082B consists of specifically selected strains of mostly Streptococcus thermophilus, and a low content of fast fermenting Lactobacillus delbrueckii ssp.bulgaicus with no to low EPS production. Lyofast Y082B ensures a uniformand controlled production of traditionally tasting, aromatic yoghurt with medium acidification. Nevertheless, Lyofast Y082B is mainly used for the production of fresh soft cheese, soft cheese, and hard cheese.
1 container used for 80 - 100 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $31.25
Australia Only.
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SACCO ST 071 Thermophilic (Direct Inoculation)Starter Culture 160 - 200 Dose
Specification Sheet
Lyofast ST071 consists of specifically selected strains of fast acting Strptococcus thermpphilus to ensure a uniform and controlled production of fermented milk, soft cheese, and hard cheese. 1 container used for 160 - 200 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $50.00
Australia Only.
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SACCO LB 4 Thermophilic (Direct Inoculation)Starter Culture 160 - 200 Dose
Specification Sheet
Lyofast LB 4 consists of single strain of mostly Lactobacillus delbrueckii ssp.bulgaicus. Lyofast LB 4 is a medium to fast acidifier giving moderate to elevated flavour. Due to EPS production the viscosity will be enhanced.
1 container used for 160 - 200 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $50.00
Australia Only.
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Propioni ShermaniiSwiss Cheese Culture 15 Dose Conainer
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This produces the characteristic eyes (holes), aroma and flavour associated with Swiss, Gruyere and Emmenthal. This culture is to be used with a Thermophilic culture for preparing Swiss-type cheeses.
Each conainer used for 15 doses suitable for 8 litres of milk each, and is very concentrated.
Just $12.25
Australia Only.
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International Enquiries |
Ricki Carroll's (Single Dose) Culture Packs
These are the cultures in Rickis book, and are extremely convenient to use ...No measuring the culture, 1 sachet per batch of cheese ... just so simple really.
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Moulds
(top of page)
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Penicillium Candidum (White Mould)
Penicillium Candidum (white mould) is used to ripen and flavour Brie, Camembert, Coulommiers, and a variety
of French Goat Cheeses. It produces a nice white bloom on the surface of your cheeses.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated
Just $10.00
Australia Only.
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Geotrichum Candidum (White Mould #2)
This mold powder is a white to cream color and it plays a significant role in the ripening process. It greatly influences the appearance, structure and flavour of Brie and Camembert, along with a variety of goat cheeses. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Brevibacterium linens. Geotrichum can also be used in conjunction with Brevibacterium Linens to create the right conditions for the formation of the surface smear on washed rind cheeses.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
Just $8.50
Australia Only.
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Brevibacterium Linens (Red Mould)
Brevibacterium Linens (Red Mould) for the home cheese making, is best added to the milk at the same time as adding your culture. This will produce the orange appearance in Washed Rind Cheeses, such as Brick, Limberger and Muenster. It develops rapidly, ensure a good ripening, and to produce flavour.
Each pack has enough for 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
Just $12.50
Australia Only.
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Penicillium Roqueforti (Blue Mould)
Penicillium Roqueforti (blue mold) is used to ripen and give flavour to Blue, Gorgonzola, and Stilton cheeses. For home cheese makers add your dose to 1/4 cup milk (this will rehydrate better for distribution in the milk batch) let it rest for 30 min and add this to the milk at the same time the culture is added. It develops rapidly, to ensure a good ripening, and to produce a good flavour.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
Just $10.00
Australia Only.
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Lipase
(top of page)
An animal based enzyme to advance the flavour of hard Italian cheeses like Feta, Romano,
Parmesan and Mozzarella.
Lipase Powder - 20 gram.
Just $4.95
Australia Only.
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Calcium Chloride
(top of page)
50 ml Bottle.
Just $3.00
Australia Only.
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Calcium Chloride is used with homogenised cows milk, and goats milk, which is naturally homogenised, to give a firmer setting curd
for easier cutting in the making of hard cheeses.You will use 1/4 tsp per 8 litres of milk.
Calcium Chloride can also be used in yoghurt making.
It will keep indefinitely, preferably in your refrigerator.
Calcium Chloride 50% Solution
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125 ml Bottle.
Just $5.00
Australia Only.
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Cheese Salt
(top of page)
Cheese Salt, must be large grained, with large faceted crystals, and an open granular structure. The grain size and structure
allows it to absorb more moisture than other forms of salt.
"Cheese Salt" contains no iodine. Iodine will kill the lactic
bacteria in the aging process, and it is this lactic bacteria that is so important to the proper aging of your cheese.
Cheese
salt is used to help in flavour production, preservation and brining your cheese.
Cheese Salt - 450 gram.
Just $2.50
Australia Only.
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Citric Acid
(top of page)
Citric Acid is used for making the 30 Minute Mozzarella and Ricotta cheeses. It
comes in an 450 gm. package and lasts indefinitely in a cool dry place.
Citric Acid - 450 gram.
Just $8.00
Australia Only.
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Orders shipped by Australia Post's Express Post.
Shipping & handling is calculated on the cost of your order.
The total cost of your order including S&H is displayed by the shopping cart,
before any
commitment to buy is required.
We charge $10.50 S&H for orders up to $100.00 ... $13.75 for orders
over $100.00,
... and $18.75 for orders over $300.00.If wishing to order by telephone, please have your credit card ready, and call (07) 3388 6036.
(We're not always here, so leave a message, and we will call you back)
Mail orders can be made with this form.
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