All things Cheese and Dairy

[admin]

Where do we we buy our cheese starters, moulds, presses in Australia and the world?

When posting a place to buy all cheese and dairy products, please ensure you change the subject of your post from 'All things Cheese and Dairy' to a relevant subject, this will make it much easier for everyone to find what they're looking for quickly.

Thank you

[minnie]

I buy all my starters and rennet from http://www.cheeselinks.com.au/ they've been selling cheese ingredients, moulds and a cheesemaking book for some years.

The goods have been delivered quickly and the people good to deal with. The ordering via the website is a bit archaic that you have to download a form rather than order directly which is a bit of a pain.

Cheeselinks also hold a number of cheesemaking workshops.

[minnie]

I bought the stainless steel cheese press from the US as I couldn't find anyone that made a good press in Australia.

This press http://www.thecheesemaker.com/presses.htm is pressure regulated which means it keeps a constant pressure and you don't need to guess the pressure and keep applying.

Delivery was about two weeks and it was in perfect order, very happy with the fellow I bought it from.

[Shadowgirlau]

Oh Dear! I shouln't have looked at this address.
What a lovely website, loved the article about the trip to France.
Now that equipment has me salivating all over again.

Kathleen

[Hugh]

Hi everyone i am new to this so please bear with me, my question is where in sydney's western subrubs do i purchase full cream milk for making my cheese or can i use other types of milk, i have read so much on here over the last couple of days i'm now a little confussed.
Thanks Hugh.

[minnie]

Hi Hugh,

I'm not sure where in the west of Sydney you could get 'raw' full cream milk (straight from the cow) but some of the supermarkets these days have unhomogenised milk, or the kits (I'm told) usually say you can use homogenised full cream milk and add calcium chloride to the milk.

It also depends on what type of cheese you want to make?

Vicki

[Hugh]

Hi Vicki my wife works at the local coles supermarket so i am going to check there first but the people from who i am purchasing the kit should be able to tell me hopefully. I had read somewhere of people adding calcium chloride to the milk, the kit that i am starting with makes camembert and brie because i have read that this type of starter kit is pretty good and easy for the beginner. Thanks for your info and reply.

Hugh.

[minnie]

Hi Hugh,

Let us know how the kit goes, I've seen quite a few people using them, although haven't myself.

I always say the best money I spent was a two day course in cheesemaking, I just loved it.

Vicki

[Hugh]

Hi everyone and those of you in Sydney, This is where i getting my cheese making kit from they al so stock the supplies you need for making your cheese. My kit contains:

Camembert Starter Kit

Within this starter kit you will find all the basic equipment to enable you to make your own Camembert / Brie. The ingredients in this kit will produce up to 40 Camembert.

This kit contains:
4 x PVC Camembert / Brie Hoops
10 x Camembert Culture / Mould Blend
2 x Bamboo Draining Mats
1 x Plastic Aging Mat
1 x 5L Ripening Container
50ml Calcium Chloride
250ml Liquid Sanitiser
40 Cellophane Cheese Wraps
25ml Rennet
100g Salt

$55.00
inc GST within Australia

Here is the web address so go check them out http://www.countrybrewer.com.au/index.htm.

Hugh

[michoutim]

Hi everyone !

Where can I get Flora Danica culture please ? It looks like cheeselinks does not carry that. A friend of mine use it in France and she thinks it gives a very creamy cheese...

Thanks in advance !

[minnie]

The Country Brewer has it, http://www.countrybrewer.com.au/category13_1.htm

Vicki

[Heidi]

I've been using Country Brewer (the Engadine branch) and phoned my order through for cheese starters. They got it out to me really quickly and for about $4.50 postage for five packs. Admittedly, the pack size is smaller, (50L batches), but it does mean that the rest stays fresh because you only open a new sachet when you need it.
H.