With 41 years in
business, we are your complete one-stop
for everything for the discerning cheesemaking enthusiast!
Our fabulous Moosletters are filled with information, tips and tricks on home
You'll also find stories from fellow cheese makers, recipes
along with answers to common cheese making questions.
A new issue comes out on the 1st of every month. Enjoy!
- GET "THE
BOOK" "Home Cheese Making" by Ricki Carroll of New England
Cheesemaking Supply Co..
- We carry everything called for in "The Book"!
This is your essential step by step guidebook. Just
pick out the style of cheese that you want to make. The required cultures, rennet etc. are
all listed. $16.95.
- GET THE DVD "CHEESEMAKING
Carroll in your kitchen - WOW! Now you can see it all on our popular
workshop DVD. While visually answering your questions on the process of soft
and hard cheesemaking, you will learn how to make Farmhouse Cheddar, Queso
Blanco, Mozzarella, Whole Milk Ricotta, Fromage Blanc, Creme Fraiche and
Mascarpone. If you are not able to get to Ashfield for a workshop, this is
the next best thing! $24.95
All that you need to make a variety of delicious,
homemade cheeses including Cheddar, Gouda, Monterey Jack, Cottage Cheese, Ricotta,,
Buttermilk Cheese and more.
Comes with a detailed recipes, using easy-to-follow
illustrations which demystifies all of the basics in the cheesemaking process. Only $29.95
This Kit includes: Recipe Booklet, Cheese Form,
Vegetable Rennet, Mesophillic Direct Set Starter, Thermophillic Direct Set Starter, Citric
Acid, Dairy Thermometer, Calcium Chloride, Butter Muslin.
Like the "Basic Cheese Kit", you'll
have everything you need to make 30-minute Mozzarella and Ricotta.
- GET THE "MOZZARELLA
up to 40 lbs. of cheese)
This Kit includes: Recipe Booklet. Vegetable
Rennet Tablets, Citric Acid, Flaked Salt, Thermometer, Butter Muslim. Note:
adding "Italase" enzyme, see below, really adds character to
Enthusiast" Excellent bi-monthly subscription.
- Goggle for
- "Goat Cheese Plus" and Artisan Cheesemakers"
- Raw Milk
- L.A. area 1/2
price raw milk - Saturday only, 11-1:00. 11400 Ilex Ave, San
Fernando. Ref: 1-877-729-6455
INTERESTING/USEFUL CHEESE BOOKS:
- "Cheesemaking 101"
by Ricki Carroll. $24.95. Video for the basic soft cheeses.
- "French Cheeses" by Robuchon. $19.95.
A visual guide to more than 350 cheeses from every
region of France.
- "Cheese Primer"
by Jenkins. $16.95. A passionate guide to the world's cheeses by an actual cheese
buyer an America's most opinionated
- "Ricki's World of
Cheese". CD-$19.95. Info on Cheese/Cheesemakers from 16
countries. 300 Web-sites. & more.
- "Cheese" by Gabriella Ganugi -
Cheeses" by D. Kindersley. $19.95.
A picture guide to 350
cheeses from every region in France.
- "Cheese" by Gabriella Ganugi.
$12.95. A popular
and up-to-date guide to Italian Chesses.
- "A Passion for
Cheese" by Paul Gayler. $24.95.
130 innovative ways to cook with cheese.
- "The Cheese
Plate" by McCalman & Gibbons. $34.95.
Makes the complex world of
- "World Encyclopedia of
Cheese" by Juliet Harbutt. $29.95.
The ultimate pictorial guide.
- "The New
American Cheese" by Laura Werlin. $29.95.
Profiles of America's great cheesemakers and great recipes.
Cheese" by the Slow Food Society. $12.95.
293 artisan specialty cheeses.
Exhaustively described and illustrated.
by McCalman & Gibbons. $35.00.
A connoisseur's guide
to the world's best cheeses.
The first step in cheesemaking is to separate milk
into curds and whey. This separation, or coagulation requires two
(favorable bacteria) are added to help curdle the milk,
helping to determine the ultimate flavors and texture of the cheese.
- First, starter cultures of
lactic acid bacterium
Next, the milk clotting enzyme,
is added. Rennet is the dried
extract of rennin, the enzyme that is responsible for most of the milk
(Direct Sets contain 5 individual
- MESOPHILLIC STARTER
- needed for Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blues, Farmhouse, and
all hard cheeses. $5.95 (both direct set or propagatable)
- THERMOPHILLIC STARTER
- needed for Mozzarella, Parmesan, Provolone, Swiss, and Italian type cheeses.
$5.95 (both direct set and propagatable)
- FRESH - for Cottage
Cheese, Pot Cheese, Neufchatal and other soft cheeses. Direct set $5.95
- FROMAGE BLANC - so
simple a child can make it. Similar to cream cheese with a richer flavor. Direct set
- CREME FRAICHE -
added to cream to be used directly or in cooking. When drained, it produces a
creamy mascapone. Direct set
- PROPIONIC SHERMANII
- produces the holes, aroma and flavor of Swiss, Gruyere, and Emmenthal. $12.95. Must use
with a thermphillic culture.
- CHEVRE - for a
rich, creamy fresh goat cheese. Direct set. $5.95
- MOZZARELLA - to use
with non-homogenized milk for a wonderfully meltable cheese. Direct set packets. $5.95
- FLORA DANICA STARTER
- extra flavorable. Recommended for a variety of goat cheeses, including Emmenthaler, Chevre, Camembert,
Feta, Blues. Enough for 50 gallons of milk. $15.95
- PROPIONIC SHERMANII - produces the eyes/holes, aroma and
flavor associated with Swiss. Gruyere, Emmenthal. -$12.95
- BULGARIAN YOGURT
- healthy, smooth, rich, and creamy. Direct set $5.95
- Similar in use to calf rennet, acceptable to lacto-vegetarians. Tablets, scored into four
segments. 1/2 tablet sets 2 gallons milk in 45 minutes. 10 tablets/$7.95
LIQUID CALF RENNET
1/2 tsp. will set 2
gallons of milk in about 45 minutes. 2 oz./$7.95
1/4 to 1/2 tsp. will set 2
gallons of milk in about 45 minutes. 2 oz./$7.95
For making surface-ripening or interior mold-ripened cheeses. They develop
rapidly, ensuring good ripening and flavorable cheeses.
- PENICILLIUM CANDIDUM
- White mold to ripen and flavor Brie, Camembert, Coulomiers, and a variety of French goat
- GEOTRICUM CANDIDUM
- Used by itself or with P.C. to ripen and give flavor and to prevent the skin from slipping off your cheese. $24.95
- PENICILLIUM ROQUEFORT
- Blue mold to ripen and flavor to Blues, Gorgonzola, and Stilton. $29.95
- BACTERIA LINENS
- Red mold for making surface-ripened cheeses such as Brick, Limberger, and Muenster.
POWDERS: Essential for giving a sharp, piquant flavor to Italian
Gives Blues, Mozzarella, Parmesan and other Italian cheeses that distinctive flavor.
- CAPILASE - Very
Sharp. Produces a strong, piquant flavor in Romano, Provolone, and other Italian cheeses
CHEESE SALT: Dissolves easily, doesn't cake up, contains no iodine. 8 ozs. - $3.50
CITRIC ACID: Used
to coagulate mozzarella and rocotta. 1 lb. - $5.95
TARTARIC ACID: Used
in making Mascarpone, an Italian soft cheese. 4 ozs. - $3.50; 1 lb - $9.95
Used with store-bought and goat's milk to give a firmer set to your curds in
making hard cheeses. Add to water when storing Mozzarella. 4 ozs. - $4.95
- FLOATING DAIRY THERMOMETER
- Reads in both centigrade and fahrenheit. No Mercury. $9.95
- BUDGET, BI-METAL THERMOMETER
- Unbreakable stainless steel. Large, easy-to-read 2" dial. $9.95
REFRIGERATOR CONTROLLER - Take the guesswork
out of the aging process! Easily installed without any tools. Merely plug your cheese
aging refrigerator into the thermostat. It by-passes the refrigerator's internal controls
and maintains acurate temperatures from 30�- 80�F.
BI-METAL JOHNSON CONTROLLER - $69.95
STRAINING & FORMING CLOTH:
- REUSEABLE, 100% Cotton
- Tight weave that is ideal for draining curds and lining cheese forms. 3 yds. $3.95
- REUSEABLE BUTTER MUSLIN,
100% Cotton - Slightly tighter weave than the cheesecloth. 2 yds. $5.95
bottom, 4-1/4"x 4-1/4". $17.95
- CROTTIN - Solid
bottom, 2-1/2"W x 4-3/4"H. $7.95
- CHEVRE - Solid bottom, 3"W x 3-3/4"H.
- PYRAMIDE - Solid bottom, 3"W x 3-3/4"H.
- ST. MARCELLIN -
Solid bottom, 3-1/2"W x 3-1/4"H. General purpose form. $7.95
- ST. MAURE - Open bottom, 2"W x 8"H.
- BASIC - Open weave basket. 6-1/4"W x
- Open weave basket. 4-1/2"W x
CHEESES: Use to make your own hard cheese presses.
- SMALL FORM -
Open bottom with follower. Makes up to 2 lbs cheeses. 4 1/2"W x 5"H.
- LARGE FORM -
Solid bottom with follower. Makes 4-10 lb cheeses. 7 3/4"W x 8"H.
WAXES: Necessary for hard cheeses. Helps prevent unwanted mold growth,
while retaining moisture in your aging cheeses. Pliable and re-useable.
Melt in a double boiler.
Use a natural bristle brush.
1 LB/$8.95 (RED, BLACK, YELLOW)
CHEESE DRAINING MATS:
Excellent reed mats for the turning and draining process. Also for air drying
cheeses, particularly soft mold-ripened cheeses. 1 mat - $1.95
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