Cheese press
Cheese press for Danbo and hard cheeses – wall-mounted model in pine
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Ripening culture
French fast-ripening culture – Geotrichum candidum for white-mould cheese (2 g)
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Enzyme
Lysozyme – natural enzyme for cheese and winemaking (50 ml)
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Cheese coating
Cheese coating for surface treatment of hard cheeses – 500 g
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Cheese mould
Cheese mould for square cheeses. L: 22.5 cm. W: 14 cm, H: 7.5 cm
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Starter culture
Vegan starter culture / starter culture (souring culture), 6.2 g
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Yeast culture
Yeast culture – Debaryomyces hansenii for cheese ripening (1 g)
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Label
Labels with motif – large, self-adhesive, for cheese (30 pcs)
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Starter culture
Starter culture (souring culture) for e.g. Parmesan, similar hard cheeses and Akawi cheese, 11 g
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Cheese wax
Cheese wax - Neutral / Uncoloured, 800 grams
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Cheese wire
Cheese cutter / cheese wire, 60 cm, 1 pc
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Stirring spoon
Stainless steel stirring paddle 76 cm – for cheese making, brewing and honey
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Cheese mould
Cheese mould without base for hard cheeses. D: 18 cm. H: 16 cm
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Cheese mould
Cheese mould without base for mould cheeses and less firm cheeses. D: 15 cm. H: 16 cm
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Cheese mould
Cheese mould with base for small soft cheeses. D: 60 mm. H: 70 mm
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Cheese mould
Cheese mould, heart-shaped – 10x10 cm, height 4.5 cm
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Cheese mould
