Cheese wax - yellow 150g Cheese wax is used to coat ripening (yellow) cheeses. It protects the cheese from drying out, dirt and germs - mainly mold. Moreover, the cheese covered with it is simply beautiful. Usage: 1) Immerse the package in boiling water for 20 minutes, then brush or dip the cheese in melted wax; 2) The...

Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 100l of milk Country of manufacture: Poland

Liquid calcium chloride for cheesemaking 33% - 50ml Calcium chloride is an agent used in cheesemaking in order to increase the cheese production efficiency.  It is indispensable when using low-heat-pasteurised milk or milk with low calcium content.  Calcium chloride improves the consistency and curd forming potential of milk. When used, it...

Cheese thermometer 0°C-100°C 198mm Measuring range: 0°C+100°C Diameter of the dial: 5.3 cm Probe length: 19.8 cm

The product is currently unavailable Liquid microbial rennet strong 30ml Perfect for home cheese making – with this microbiological rennet you will be able to make any rennet cheese (fresh, short-aged, long-aged, mould, etc.), characterised by unique flavour and aroma. Also for...

Calcium chloride for making cheese, flakes 1 kg Calcium chloride is a chemical used in cheese making to increase the productivity of cheese production. This is a necessary additive when using low-pasteurized or fresh milk with low calcium content. Calcium chloride improves the consistency and coagulability of milk. Its use reduces the loss...

The product is currently unavailable Wax for cheese 500g (red) Country of manufacture: Poland

Potassium sorbate VINOFERM sorbistat 1 kg Stabiliser, prevents the refermentation of wines and juices. Also used in dairy products. Granulated, easy to dissolve.  Dose : 1 - 2 g / 10 l Country of manufacture: Belgium