Speciality Cheese Kit
This kit contains all the equipment and ingredients to make Camembert, Blue Vien, Blue Stilton Style Cheese, Double Cream Brie and French Neufchatel. Each cheese takes approximately 1 day to create (not incl. ageing time) and is aged for between 4 weeks and 3 months depending on the cheese. This kit is ideal for intermediate cheese makers and makes up to 7kg (15lbs) of specialty cheeses. All consumables can be purchased seperately once used. For best results, use this kit with the Mad Millie Cheesemaker (under equipment on online store). Kit Contains: Cheese cloth, Cheese Moulds (2), Silver and White Cheese Wrap 240mm x 240 mm (20 Sheets), Artisan’s Cheese Salt, Steriliser, Pencillium Camemberti Culture (3), Pencillium Roqueforti Culture (3), Aromatic Mesophilic Culture (6), Vegetarian Rennet Tablets (10), Maturing Box, Thermometer, Calcium Chloride, Pipette, Kit Instructions and Recipe Booklet. You may notice that this kit contains Aromatic Mesophilic Culture. This is the new name for our Flora Danica Culture. Shelf life of the cultures is 24 months when stored in the freezer. This culture lasts out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong life. NOTE: Humidity and temperature is essential when maturing specialty cheeses. To mature these cheeses you will need to store your cheese in a Mad Millie Maturing Box in a cool place that is approx. 10-15 degrees Celsius (e.g a basement or garage, a wine fridge with temperature control or just a spare fridge that you can increase the temperature in or turn off).