Product Ref: DP01
This freeze dried culture is an ideal general purpose culture, well suited to the manufacture of all forms of cheese. Whether be soft, hard, pressed or surface ripened. It can also be used in production of buttermilk. Makes 1 litre of starter.Bulk buy 10 and save 10%
Product Ref: DP62
This is a freeze dried starter, which is added directly to the milk and not incubated before use. Each sachet is sufficient for 50 litres of milk. Used with rennet.ASCOTT BULK BUYBUY TEN or MORE and RECIEVE 10% OFF
Product Ref: DP375
Complete cheese making culture and rennet system.Fermenta is a freeze dried concentrated lactic starter with added microbial vegetarian rennet for the direct inoculation of milk. Makes either Soft or Hard Cheese (ie chedder type)Fermenta is GM free and meets the requirements of the soil association and vegetarian society and allows organic, vegetarian cheese to be produced.For use in 2 to 5 litres of fresh milk
Product Ref: DP103
Each sachet inoculates up to 400 litres of fresh milk, essentially for the manufacture of soft cheeses. They are particularly suited to the production of Brie, Camembert, Feta etc.
Product Ref: DP67
Penicillium Candidum role in Cheesemaking is to give an acceptable appearance, to control contamination, and to release enzymes for ripening.
Product Ref: DP99
Penicillium Roqueforti is a very fast growing blue mould with strong proteolytic and lipolytic activity and resistance to salt.Produces a dark blue/green marbled cheese interior with a piquant aroma and a creamy consistency.Suitable for a wide range of blue vein cheeses.Directions for UsePenicillium Roqueforti culture can be added directly to the vat milk from the pot, for optimum results rehydrate the culture in 100mls of sterile water for 10-15 hours at 4°C. Add the culture to the vat before renneting.Dose for up to 100 litres
Product Ref: DP04A
High quality commercial Liquid Animal Based Rennet, Use 4 drops rennet to 5 litres of milk.
Product Ref: DP04V
High quality commercial Liquid Chymogen Rennet, suitable for vegetarian'sUse 4 drops rennet to 5 litres of milk.
Product Ref: DP31A
Product Ref: DP31V
Product Ref: DP229
High quality commercial Liquid animal Based Rennet, Use 4 drops rennet to 5 litres of milk.
Product Ref: DP69
Product Ref: DP42
Dried microbiological rennet powder, makes 300 cc of liquid rennet. Suitable for use where storage is a problem.
Product Ref: DP106
Calcium Chloride is used with shop brought milk and goats milk to give a firmer setting curd for easier cutting in the particularly in the making of hard cheeses.
