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Cheese Making Additives

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Cheese Making Additives
Cheese Calcium Chloride (50mL bottle)
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Restores vital calcium content to pasteurized and or homogenized milk which helps to form a stronger curd.
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Cheese Salt 1lb
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Cheese Salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture. Certified halal and kosher.
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Mixed Cheese Herbs
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Dried, chopped leaves of Sage, Thyme, Marjoram, and Sweet Basil. Either layer into the curds when moulding, mix into soft, fresh cheeses, or rolled onto the outsid of finsihed cheeses.
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citric acid
Used for acidifying the milk to make cheeses such as ricotta and Mozzarella.
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