Ripening culture
French 'fast-ripening culture', Geotrichum candidum, vegan, 5 g
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Cheese cutting knife
Mandoline cheese cutting knife for curd, coarse
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Cheese cutting knife
Cheese cutting knife in stainless steel for curd
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Citric acid
Citric acid (E330) – 200 g powder for cheese making, juice, preserving and cooking
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Skewer
Skewer for mould cheese and grilling – stainless steel 23 cm (Westmark)
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Colander
Colander / sieve / mesh strainer, plastic, diameter 17 cm
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Colander
Colander / sieve / mesh strainer, plastic, diameter 14 cm
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Book
Bogen om ost (Danish-language book) – cheesemaking, recipes and dairy craft (Kirsten Iversen and Lone Hindø)
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Trussing needle
Meat roll needle / meat needle in stainless steel – 18 cm from WESTMARK (Germany)
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Cheese mould
Cheese mould with lid and base for hard cheese – Ø 20 cm, height 15 cm
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Cheese net
Cheese net / sprouting net – fine-mesh net for cheese making, wheatgrass and microgreens (2 pcs, 30x22 cm)
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Cheese culture
Eye-formation culture – Propionibacterium freudenreichii for cheese (2 g)
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Cheese wrap
Special foil with pattern for soft cheeses – perforated, 10 pcs
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Cheese mould
Cheese mould with holes – plastic mould for cheese making, 14 × 9.5 × 9.5 cm
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Cheesecloth
Cheesecloth 75 x 75 cm – large-mesh cotton cloth for cheese, juice and honey presses
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Curd knife
Westmark mandoline / cheese cutter – fine wire for cheese, potatoes and mozzarella
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Book
Hjemmeosteri (Danish-language book) – step-by-step cheese making and recipes (Kirsten Iversen)
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Slatted board
Slatted board for drainage tray – extra rack for cheese making and draining
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Cheese mould
Cheese mould without lid for brie and other mould cheeses. D: 21 cm. H: 9 cm
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Cheese culture
Arthrobacter Nicotianae (Corynebacteriae), 1 g
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Cheese mould
Cheese mould with base and lid for brie, other mould cheeses and smaller firm cheeses. D: 14.5 cm. H: 14 cm
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Cheese mould
