About This Product
Deluxe Blue Cheese Making Kit
MAKES 8 BATCHES OF 2 CHEESES EACH; (16 Blue Cheeses) with ready to use Starter Culture
Easy reorder for more cultures; instructions are for batches made with 2 gallons milk (or 1 gallon milk/ 1 quart heavy cream)
Includes step by step detailed instructions- easy to make in your own kitchen!
Your DELUXE BLUE CHEESE MAKING KIT INCLUDES:
STARTER CULTURES
- theMilkman™ BLUE CHEESE Complete Starter (enough for 8 batches of 2 cheeses each)
- (includes a Mesophilic Starter and Penicillium Roqueforti mold)
- easily reorder theMilkman™ starters for more batches
INGREDIENTS
- (1) Packets Veal Calf RENNET - makes 32 batches
- (1) 1 oz. Liquid Calcium Chloride (use for homogenized milk- see ‘Basics’ notes)
- (1) 4 oz Kosher Cheese Salt to ‘salt and age’ your cheeses
SUPPLIES
- (1) Stainless Steel Curd Knife for cutting /cubing curds in the milk pot
- (1) Stainless Steel Curd Scooper for scooping out curds
- (1) Large Dial Thermometer; monitor your milk’s temperature
- (1) set of small volume measuring spoons
MOULDS TO FORM YOUR CHEESE
(2) Soft Cheese Camembert/ Blue Cheese Hoop Mould to form your curds
AGE, WRAP AND STORE YOUR CHEESE
- (1) Plastic Aging Container / Small – easily fits in most refrigerators
- Includes draining platform and draining mat (hand wash-do not run in dishwasher)
- (8) ea 9” x 9” Blue Cheese Foil wrapping sheets for wrapping Blue Cheeses
Recipes and Education:
BASICS OF CHEESE MAKING INSERT- overview of ingredients, usage and storage
- Includes: Step by Step Recipe Book for Camembert and Blue Cheese Making
- Optional: Emailed PDF Version of the highly detailed Book by Steve Shapson
- Camembert/Brie & Blue Cheese Making Guide by Steve Shapson
GIFT WRAP OPTION
**(The Dry Calf Rennet used in this Kit is not Certified Kosher. Leave us a note at checkout if you'd like a Kosher Rennet substitute.
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