Mould ripened cheeses such as Danish Blue, Gorgonzola, Cambert or Brie are perennial favourites.
Please note: Cheesemaking ingredients such as mould may vary in strength (by volume), from country to country, and manufacturer to manufacturer, so please read the package labelling on any cheesemaking ingredient for dosage directions.
If you are making a cheese with 10 litres of milk and your culture is labelled for 100 litres, use 1/10th of the culture.
We ship these products Australia wide, however, they do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.