Fermented Food & Drinks

This chevre cheese mold is perfect for draining soft cheese. With a slight taper, this mold produces a nicely rounded edge on the finished cheese. The small feet, on the bottom of the mold, keep it slightly elevated, so whey can easily drain from the curd. Dimensions3" W x 3 3/4" H MaterialFood grade polypropylene Country of OriginFrance

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This eight ounce jar of this rice wine mother of vinegar is perfect for making homemade rice vinegar. With 16 oz of rice wine, you can make up to 1 quart (32 oz) of rice vinegar. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of 10-12% rice wine to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top w/cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. The mother may sink, but will regrow over time until done.

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The waxed coated paper is waxed both sides which helps to retain moisture in the cheese while still allowing the cheese to breath and further develop without drying out. The wrap is perfect for wrapping both soft and hard cheeses before selling, giving away as gifts, as well as prolonging their shelf-life in the refrigerator. This wrap is also excellent for maturing wash-rind cheeses. 9" x 9" (240 mm x 240 mm) 10 Pack.

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This silicone skimmer with stainless steel handle is a great option for a cheese curd ladle. Specifications: Measures: 14" x 4" x 2.25" Compatible with all nonstick cookware. Silicone head is FDA approved and European (LFGB) grade. Handle made of brushed stainless steel. Heat resistant to 482˚F/250˚C. Hang hook for easy storage. Dishwasher safe.  

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Best for Camembert, Brie and other white molded cheeses. This wrap is micro-perforated to allow the cheese to breathe over a 6-10 week period during which the external white mold can infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from dying out whilst still allowing the cheese to breathe and develop in flavor and aroma. 9" x 9" (240 mm x 240 mm) 10 Pack.

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Best for long term refrigerated storage of your finished cheeses. Also used for maturing wash-rind cheese.The waxed coated paper is waxed both sides which helps to retain moisture in the cheese while still allowing the cheese to breath and further develop without drying out. The wrap is perfect for wrapping both soft and hard cheeses before selling, giving away as gifts, as well as prolonging their shelf-life in the refrigerator. This wrap is also excellent for maturing wash-rind cheeses. 19" x 19" (480 mm x 480 mm) 10 Pack

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Best for: Creamy Brie, Camembert or mild blue cheeses. This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It works especially well for developing milder blue cheeses and is also good for making white mold ripened cheese such as Brie or Camembert. 9" x 9" (240 mm x 240 mm). 10 Pack.

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Best for creamy Brie, Camembert or mild blue cheeses. This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It works especially well for developing milder blue cheeses and is also good for making white mold ripened cheese such as Brie or Camembert. 11" x 19" (280 mm x 480 mm) 10 Pack.

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