Description
Nothing can be effectively sanitised if it still has particles of curd and cheese on it so this is your first step in a thorough cleaning routine, followed by No Rinse Sanitiser. You will not have to use this product every time that you prepare your equipment to make a new cheese, more periodically as you feel fit to do a more thorough clean down or to remove stubborn debris or odours from equipment.
It is a very powerful cleaner that is great at removing stubborn debris, stains, and undesirable microorganisms and it also deodorises. It is very effective at removing remnants of cheese curd from the small drainage perforations in your cheese moulds. I use it to clean my draining mats that I use to line my cheese conditioning fridge. These may have been there for a year or more with an ageing cheese sat on them. This cleaner effectively cleans and deodorises them. I also wipe out my empty conditioning fridge at the start of a new cheese making season with this product. It is also good for removing debris from and deodorising repeatedly used cheese cloths too.
How to use: Mix 2tbs or one 25g sachet with 5litres of cold water; or 5g product to 1litre of cold water. Submerge the equipment that you are cleaning in the solution, a little brushing may be required if you have heavy soiling and leave for 10 mins. Then rinse with cold water. If you are using anything immediately after deep cleaning, follow with No Rinse Sanitiser. Otherwise store away your clean equipment and sanitise with No Rinse Sanitiser immediately prior to use.
