Fresh cheeses are the easiest quickest and most rewarding cheese for the home cheesemaker to make. Even after 15 years of cheesemaking I still make this regularly as the family demands it. You can leave your cheeses plain or flavour them – the sky’s the limit. The plain version is wonderful on a salmon and caper pizza, or eaten with crackers and chilli jam. I have included cracked pepper and a special blend of herbs to coat your cheese to mimic two particular fresh cheeses eaten in Europe.
This is a great starting point for those interested in making their own cheese. The kit includes 6 mini cheese moulds, a draining tray kit, cheese culture measuring spoons, diluted rennet, culture (tube of Flora danica), cheese making salt (80g), cracked black pepper (30g) and a special blend of herbs (30g) plus a recipe sheet.
You may like to add any of the following from our website. if you do not have these in your kitchen supply. as you will need these items to make this cheese:-
- Thermometer Case
- Skimmer Spoon
- Food Cover or Muslin Cloth (to go over draining kit)