Fresh Cheeses Kit

Fresh cheeses are an easy, quick and very rewarding versatile cheese for the home cheesemaker to make.  Even after over 15 years of cheesemaking I still make this regularly as my family and friends demand it, they are so yummy!  You can leave your cheeses plain or flavour them; cracked pepper and our garlic and herb ‘Boursin’ mix work well, as do caramelised walnuts with a drizzle of honey.  The plain version is wonderful on a salmon and caper pizza or just eaten with crackers and chilli jam.

This kit contains the following:

• 4 x mini cheese moulds
• A draining tray kit
• Culture measuring spoons
• Mesophilic aromatic culture ~ Flora danica
• Rennet ~ D-Ren calf rennet or swap out for Vegetarian Microbial Rennet – just let us know in the comments section when you order
• Cheese salt (400g)
• Recipe ~ written with a detailed methodology to suit those new to cheese making

You may also like to add any of the following items of equipment to your order.  You will use all of these items listed below when you make this cheese, but they are not included in the kit as customers may already have some of these items in their kitchen stock:

• Mesophilic thermometer with case
• Skimmer spoon ~ for incorporating culture and rennet into the milk and transferring curds to moulds
• Cheese conditioning box (lidded container with internal draining mat)
• 1 x dilution cup
• Fine herbs and garlic ‘Boursin’ style mix
• Food cover ~ that fits over the draining kit (on its way! Due to arrive end of September)

This cheese requires you to warm 2 litres of non-homogenised milk to 25ºc, then add culture and rennet.  Incubate for 24hrs, mould and drain for 24hrs, turn in the mould and drain for another 24hrs, salt (and flavour) and then mature and store in a cheese conditioning box in the fridge at <4ºc.  They are ready to eat the next day, will develop flavour over time, and should be consumed by day 10 of storage.  Too high a fridge temperature or prolonged storage will see the growth of unwanted grey filamentous bacteria.