10 cm Round Soft Cheese Mold
This cheese mold for St Marcellin is an excellent choice for draining soft cheeses such as camembert, brie, or semi-firm to firm cheeses such as tommette. Simply fill the mold with curds and leave to drain. Sometimes it’s useful to line the mold with cheesecloth to aid drainage, depending on the type of cheese you’re making.
ANNATTO CHEESE COLORANT
Annatto is an orange-red food coloring or condiment made from the seeds of the achiote (Bixa Orellana), which grows in the tropics of South and Central America.
It has several other names, including achiote, achiotillo, bija, urucum, and atsuete.
It is most commonly used as a natural food coloring because it imparts a bright color ranging from yellow to dark orange red, similar to saffron and turmeric.
Its color comes from compounds called carotenoids, which are pigments found in the outer layer of the seed and in many other fruits and vegetables, such as carrots and tomatoes.
Cabrion Mold
This mold is intended for draining small formats of cheeses of approximately 80 to 100g such as goat curd or other cheese. Simply fill the mold with curd and let it drain. Sometimes it is useful to line the mold with cheesecloth to aid drainage, depending on the type of cheese being made.
CALCIUM CHLORIDE
Helps produce firmer curds
Calcium chloride (Food grade), is used in making cheese by helping to produce a firmer curd. In addition, it makes it possible to remedy mineral deficiencies in milk due to heat treatment (pasteurization) and cold storage.
It standardizes the action of the rennet and obtaining a firmer curd. Use approximately 1 mg per 4L of milk. It must be added to the milk before renneting (addition of rennet).
Storage: Cool and dark place.
CALF LIPASES
The natural pre–gastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all long–chain fatty acids responsible of unusual flavours in the cheese. Clerici pre–gastric lipases are extracted only from the glands at the base of the calfs tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present. Calf lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavour enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time.
CHEESECLOTH GRADE 90 (88 X 200 CM)
100% Cotton Cheesecloth used to garnish cheese molds when pressing the curd. This grade 90 material is of a higher quality which can help create a more even cheese surface.
CITRIC ACID
Use as an acidifier in place of cheese cultures when making the quick version for Mozzarella cheese or to replace vinegar or lemon juice when making Ricotta.
It is used to acidify milk and cause the separation of solid elements (curdled milk) from liquid (whey). The dose depends on the cheese made.
Disposable faisselle mould
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KID GOAT LIPASES
The natural pre-gastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all long-chain fatty acids responsible of unusual flavours in the cheese. Clerici pre-gastric lipases are extracted only from the glands at the base of the kid goats tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present. Kid goat lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavour enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.
LAMB LIPASES
The natural pre–gastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all long–chain fatty acids responsible of unusual flavours in the cheese. Clerici pre–gastric lipases are extracted only from the glands at the base of the lambs tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present.
Lamb lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavour enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.
LIQUID SMOKE
Mix with the cheese curds before hooping.
Dosage: Depends on the desired cheese recipe.
3 ml / 12-15 L (3-4 gallons) or 25 ml / 100 L of milk.
MICROBIAL COAGULANT POWDER
Powder Micro WalcoRen is a microbial coagulant preparation derived from a controlled fermentation of Rhizomucor miehei..Brownish granulate
The product may have colour variation. This has no influence on the clotting activity. Used In food industry for cheese production.
