Our Blue Cheese Kit makes four delicious, gourmet cheeses:
- Danish Blue
- Castyello Style Blue
The kit comes with a detailed easy to follow directions demystifying all the steps in the "blue" cheesemaking process, and can be used with regular full cream milk, straight from the supermarket, in 8 litre quantities.
How Does It Work?
Making cheese is fun and easy, and most cheeses are made with these simple steps. This is an advanced kit and some cheeses may have more complex steps;
- Milk is warmed
- Starter culture, mould and rennet are added
- The milk coagulates into a single curd
- The curd is cut and stirred to drain off whey
- The curd can be heated and/or pressed or hung to remove additional whey
- The curd is moulded and shaped into a cheese, salting takes place before or after this process
- The surface of the cheese is pierced to allow mould growth and is matured under controlled conditions
This Kit Contains:
- Instruction Booklet
- Cheese Making Cloth
- 200mm Dairy Thermometer
- 165 mm Cheese Hoop & Follower
- 10 Vegetable Rennet Tablets
- Mesophilic Hard Curd Starter Culture (100 Litre sachet - from SACCO)
- Penicillium Roqueforti (Blue Mould) (25 - 30 dose container)
- 250 gm Cheese Salt
- 2 Free Sterile Jars
You Will Need: (most of which can be found in your kitchen)
- Stainless steel pot to place your milk in large enough to hold eight to ten litres
- A second, larger pot to place your first pot in, to act as a water jacket, so you can indirectly heat your milk
- Large stainless steel or enamel colander
- Stainless steel perforated spoon
- Stainless steel curd knife
- Stainless steel ladle
- Measuring cups
- Measuring spoons
- Mini measuring spoons (optional)
- 2 Draining mats
- 2 Cheese boards
- Ripening box
- Somewhere to age your chesee (10 to 15 deg C)
How Much Does It Make?
There is enough culture in this pack to make 12 batches of blue cheese, (with enough rennet and mould for double that).
How Do I Store The Ingredients?
We ship these products Australia wide, however this kit contains ingredients that do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.
Shelf Life of Cultures:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
Dosing Cheese Culture:
We are often asked "if my culture pack is enough for 100 litres, how do I work out how much to use for four or eight litres"?
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