With this kit you will have everything you need to produce your Camembert cheese at home. Contains the ferments and cultures necessary to develop the characteristic white cheese bark of cheeses such as Camembert. They are accompanied by instructions that guide you throughout the production process.
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The kit contains the following components:
With these components you can make your camembert cheese easily by simply following the simple steps indicated in the instructions.
Natural rennet powder from beef and lamb. Will ensure a correct curdled milk exclusively providing a natural flavor. It has a high content of chymosin and rennet is the most widely used in modern industry cheese. You can buy this rennet boats 25 Natural grs or 50 grs.
Lactic ferments or starters are responsible for enhancing the flavor of cheese. They are especially useful in ripened cheeses, but can be used in fresh cheese. With just one sachet of ferments will have to enhance many liters of milk (up to 50 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag...
Thermometer for milk that will serve to control the temperature of the milk during cheese production. Its convenient clip will allow you to accommodate the edge of the pan for better control. Measured from 0 to 200 degrees Celsius and degrees farenheit.
Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.
This artisan crop, Leuconostoc Mesenteroides, is used for the correct development of the characteristic white bark of some cheeses. They are camembert type soft cheeses. Its use together with the Camemberti Penicilium will ensure the correct production of its cheese and the perfect evolution of the bark. The contents of the envelope is 3 grs sufficient to...
Liquid calcium chloride for cheese. Calcium Chloride allows you to condition the milk for its later stage of curdling in the production of artisan cheeses. During the pasteurization of the milk it loses this necessary component for the curdling. It is used at the beginning of the cheese production process when the milk is heated. The dosage varies...
Mould for non-pressed cheeses of an approximate size of 250 grs. It is the perfect mould for cheeses type Camembert or small cheeses that do not need a pressing like for example the blue cheeses. Its volume of capacity is 285 grs. It has a bottom ready for proper drainage. Its measures are 108 mm wide x 58 mm high.
Special paper for wrapping and preserving Camembert type crust cheeses This paper of a size of 24.5 cm x 24.5 cm is formed by a layer of paper waxed for contact with camembert cheeses of molded bark and another plastic outer layer that allows to write and identify the date of production and type Of cheese produced. Once ripened cheese is the best way to...
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