|
| CS420 |
Cheese Salt
- A salt that melts easily, does not cake and contains no iodine
(Iodine will kill the lactic bacteria that is so important to the proper aging of your cheese).
Cheese salt is used to flavor, help in preservation and brining your cheese. |
| CS430 |
Cheese Color
- This water based coloring is naturally derived from the Annatto tree, and will impart an appetizing yellow color
to your cheese. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this
is for you. |
| CS405 |
Lipase Powder - Capilase
- Used to produce a strong, piquant flavor in Romano, Provolone, and other Italian cheeses Store in the freezer. |
| CS400 |
Lipase Powder - Italase
- Used to produce mild yet distinctive flavor in Blue, Mozzarella, Parmesan and other Italian cheeses. |
| AD161 |
Calcium Chloride
- Used with store-bought milk and goats milk to give a firmer setting curd for easier
cutting in the making of hard cheeses. You will use 1/4 tsp. per 2 gallons of milk. It comes
in a 2oz. package and will keep indefinitely. (Note: Do not use this in Mozzarella it will
keep the curds from stretching) |
| AD171 |
Citric Acid - Used for making the 30 minute Mozzarella and Ricotta cheeses. |
| AD261 |
Tartaric Acid -
Used for making Mascarpone, an Italian soft cheese which is made from cream and has a rich velvety texture with a sweet delicate flavor.
Mascarpone is used as a cream with fruit and cakes as well as in many dessert recipes. |
Additives
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