by Andrea | Jul 14, 2026 | Uncategorized
Glossary of terms ~ to help you interpret the world of rennet IMCU is short for International Milk Clotting Units and is the unit measurement and expression of ‘strength’ of rennet Single strength rennet is in the range 280 to 300 IMCU Double strength rennet is in the...
by Andrea | May 11, 2022 | Uncategorized
Should I use Calcium Chloride? What is it? Calcium chloride is a mineral solution often added to help with the coagulation of milk during cheese making and its use is optional. It helps stabilise the curds making them easier to handle and helps prevent loss of...
by Andrea | Apr 27, 2022 | Uncategorized
Which type of rennet should I use? And how should I use it? Rennet is an enzyme that helps coagulate milk to create cheese. It comes in both liquid and tablet form. Rennet can be derived either from animals or from plants and microbes for a vegetarian alternative. It...
by Andrea | Apr 27, 2022 | Uncategorized
If a cheese is to be pressed, the moulds or forms must be lined with cloth first. This is to hold the curd in the mould as weight is applied, otherwise it will squish through the drainage holes making spaghetti, which is not a good look! Cheese cloth is also useful...
by Andrea | Apr 27, 2022 | Uncategorized
This is a set of small measuring spoons that you use to measure out the amounts of culture and liquids you need for making cheese. We have provided a handy table for reference of each spoon size and the equivalent millilitre measurement. Amount Teaspoon Measurement...
Calf Rennet - Aren 520 (150 IMCU)
$13.90 – $680.00
D-Ren Calf Rennet (50 IMCU)
$12.50 – $116.00
4 L Wide Conditioning Box
$28.50
Ice Cream Scoop
$19.50
Cavallini & Co - Cheese - Apron
$67.00