Cheese

Color

Price

Brand

Size

Annatto Cheese Coloring - 2 Ounces - Barley & Vine
$ 5.99
This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for you. CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil DIRECTIONS: To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (.2-.3 tsp.) per gallon of milk. To produce a highly colored cheese it can take 5-10 times this much.. Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts. STORAGE: Store tightly closed in a cool, dark, dry place. Will last indefinitely.
This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your...
Buttermilk Culture, 5 packets - New England Cheesemaking - Barley & Vine
$ 6.99
This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris. YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set. DIRECTIONS: At 72ºF, sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours. STORAGE: Keep packages in the freezer, they will last up to 2 years.
This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. The amount of...
Course Cheesecloth, 2 yards - Barley & Vine
$ 8.99
Cheese cloth for lining molds. Increase the yield of your cheese! Don't let curds slip through the cracks of your colander. 
Cheese cloth for lining molds. Increase the yield of your cheese! Don't let curds slip through the cracks of your...
Curd Knife - Barley & Vine
$ 25.99
Made in USA. An essential tool in the cheese making process, made right in the USA. It does have a sharp edge, so be careful while handling. DESCRIPTION: Curd Knife with 12" Stainless Steel Blade and 5" Plastic Handle USAGE: Used in cheese making for the cutting of curds. TO CLEAN: Wash in hot soapy water after use and allow to dry.
Made in USA. An essential tool in the cheese making process, made right in the USA. It does have a...
Fresh Goat Cheese Kit - New England Cheese - Barley & Vine
$ 26.99
The perfect beginner kit for making cheeses with your delicious goat milk! Includes recipes for Chevre, Fresh French Style Goat Cheese and Lactic Cheese. Each recipe has been kitchen tested by Ricki Carroll and will delight every member of your family. Recipe booklet also contains recipes for using your cheeses as well as instructions for making a mother culture. CONTENTS: 4-Goat Cheese Molds (M172), 1/2oz. Liquid Animal Rennet (R7), Chevre DS Culture 5-pk (C20G), Fresh Culture (C3), 1yd Re-usable Butter Muslin (U2N), Recipe Booklet USAGE: Use to make delicious goat cheese right in your own kitchen. STORAGE: Chevre and Fresh cultures should be stored in the freezer and will last up to 2 years if stored properly. Rennet should be stored in the refrigerator and will keep approx. 3 months.
The perfect beginner kit for making cheeses with your delicious goat milk! Includes recipes for Chevre, Fresh French Style Goat...
Fromage Blanc Starter Culture, each - Barley & Vine
$ 6.99
This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast. CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of fresh cheese. Directions for Fromage Blanc Culture: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in one packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate. STORAGE: Keep packages in the...
This starter culture has to be one of the most sensational finds we have made in all our years of...
Fromagina Direct Set Culture - Barley & Vine
$ 6.99
Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers. YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of cheese. DIRECTIONS: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate. STORAGE: Keep packages in the freezer, they will last up to 2 years.
Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking...
Lipase Powder - Mild - Barley & Vine
$ 11.99
This Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others. CONTAINS: Active pregastric esterase enzymes from calf standardized with sodium chloride YIELD: Each 2oz. bottle contains approximately 10 teaspoons which is enough to do at least 80 gallons of milk and up to 160 gallons depending on your taste. DIRECTIONS: For each 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet. Adjust amount used to your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk. STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity. NOTE: This product is Certified Kosher K. Click Here to view Certification
This Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others. CONTAINS: Active pregastric...
Liquid Calcium Chloride, 2 oz. - Barley & Vine
$ 5.99
Adding Liquid Calcium Chloride to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk, to create a firmer curd. Use 1/4 teaspoon for every 1 gallon of milk.
Adding Liquid Calcium Chloride to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to...
Mad Millie Caprino Mould
$ 3.95
A long and skinny mould suitable for Caprino whole or skim goat's milk cheese, and other similar soft cheese styles. Made of food grade plastic that is dishwasher safe. Measurements:Top Diameter: 7 cm, Bottom Diameter: 5.8 cm, Height: 14.5 cm
A long and skinny mould suitable for Caprino whole or skim goat's milk cheese, and other similar soft cheese styles....
Mad Millie Cheese Press
$ 69.95
Used for pressing your home made hard cheeses in an accurate and reliable manner. It is made from a special food grade plastic that is easily cleaned and does not absorb bacteria. It comes with a 2 litre hard cheese mould, fitting curds from 6 litres of milk, a press and pressure gauge. NOTE: The one currently in stock has purple top instead of yellow.
Used for pressing your home made hard cheeses in an accurate and reliable manner. It is made from a special...
Mad Millie Hard Cheese Mould 1800g
$ 18.99
A large capacity mould for hard cheeses with a specially reinforced pressing plate so you get excellent performance every time.Measurements:Top Diameter: 16 cm, Bottom Diameter: 15.4 cm, Height: 15.7 cm
A large capacity mould for hard cheeses with a specially reinforced pressing plate so you get excellent performance every time.Measurements:Top...
Mad Millie Hard Cheese Mould, 800g
$ 14.95
A robust yet conveniently sized mould for hard cheeses that also comes with a pressing plate for an all in one solution!Measurements:Top Diameter: 12 cm, Bottom Diameter: 11.4 cm, Height: 13.5 cm
A robust yet conveniently sized mould for hard cheeses that also comes with a pressing plate for an all in...
Mad Millie Square Feta Mould
$ 3.39
You'll get a fabulous authentic look with this traditional square mould for making Feta as well as the famous Italian Telaggio.Measurements:11cm x 11 cm, Height 8.5cm
You'll get a fabulous authentic look with this traditional square mould for making Feta as well as the famous Italian...
Mesophilic Culture - New England Cheesemaking - Barley & Vine
$ 9.99
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. CULTURE INCLUDES: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris YIELD: Each packet will set up to 2 gallons of milk. DIRECTIONS: Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture. STORAGE: Keep packages in the freezer, they will last up to 2 years if stored properly.
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue,...
Mini Measuring Spoon Set - Barley & Vine
$ 8.99
This measuring spoon set is great for getting just the right amount of culture for your recipes when using our large culture packs. DESCRIPTION: Stainless Steel with the following measurements Tad: 1/4 tsp. Dash: 1/8 tsp. Pinch: 1/16 tsp. Smidgen: 1/32 tsp. USAGE: Use to accurately measure small quantities of powder or liquid. TO CLEAN: Wash in hot soapy water after use and allow to dry.
This measuring spoon set is great for getting just the right amount of culture for your recipes when using our...
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