| 2 oz Bottle Of Capilase Powder |
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| Capilase produces a strong flavor in Romano, Provolone and other Italian cheeses. It comes in a 2ounce package and will last 4 months stored in the freezer. |
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| 2 oz Bottle Of Italase Powder |
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| Italase is an enzyme which adds a mild flavor to Blue, Mozzarella, Parmesan and other Italian cheeses. This comes in a 2ounce package and lasts up to 4 months in the freezer. |
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| 8 oz Package Of Citric Acid |
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| Citric acid is used for making the 30 minute Mozzarella and Ricotta cheeses. It comes in an 8oz. package and lasts indefinitly in a cool dry place. |
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| 8 oz Package Of Cheese Salt |
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| This salt melts easily, does not cake, contains no iodine. Iodine will kill the lactic bacteria in the aging process, it is this lactic bacteria that is so important to the proper aging of your cheese. . Cheese salt is used to help in flavor production, preservation and brining your cheese. It comes in an 8oz. package and lasts indefinitly. |
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| Tartaric Acid 4 oz |
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| Tartaric acid is 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. This comes in a 4oz. package and keeps indefinitly in a cool dark place. |
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| 2 oz Bottle Of Calcium Chloride |
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| Calcium Chloride is 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 1/4tsp per 2 gallons of milk. It comes in a 2oz. bottle and will keep indefinitly. (Note: Do not use this in Mozzarella it will keep the curds from stretching) 2oz bottle |
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