| Product Name | SKU | Price | | |
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Draining/Ripening Mat - 9.5 x 9.5. This draining mat is a nylon grid with 1/4" squares. It provides a clean, well ventilate surface on which your cheese can drain. It pairs well with open bottom draining molds used for cheeses such as Camembert and Blue, where continual flipping of the cheese is necessary. |
CH32
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$2.99
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Polycarb Cheese Ripening Pan (10 3/8 x 12 3/4 x 2 1/2H). These pans are clear and made of durable polycarbonate plastic. This material is crack resistant and dishwasher safe, resisting temperatures from -40F to 210F. Make sure to order its accessories: Drain tray inset CH63, and Lid CH62. |
CH61
|
$7.99
|
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This accessory pairs with Ripening Pan CH61. |
CH62
|
$4.99
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This accessory pairs with Ripening Pan CH61. |
CH63
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$3.99
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Polycarb Cheese Ripening Pan Cover, Slotted (5 1/8 x 12 3/4). This accessory pairs with Ripening Pan CH77. |
CH78
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$3.99
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Polycarb Cheese Ripening Pan Drain Tray (5 1/8 x 12 3/4). This accessory pairs with Ripening Pan CH77. |
CH79
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$2.99
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Liquid wax coating for dry rind of cheese. Yellow color, 500 grams. Apply this soft coating to the surface of your cheese and allow to dry before applying hard cheese wax CH42. For a pastry brush, see CH127. |
CH43
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$18.99
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Cheese Netting Single Sheet 14 x 44. This netting is made of nylon and can be used time and time again. It works especially well to line a colander with for draining of cheese curds. |
CH34
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$2.50
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CHEESECLOTH, (For Cheese) One yard
Cheese Strength (44 x 36 Mesh). This white cheesecloth often surprises people when they first see it. It has very small mesh and is a stronger cloth than the more common cheesecloth. |
PS41
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$2.99
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HYDRION pH 4.5-6.1 Strips - Includes two rolls of pH paper with plastic dispensing case and Color Chart from 4.5 - 6.1, at .2 and .3 increments. |
CH46
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$14.99
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Polycarb Cheese Ripening Pan (10 3/8" x 12 3/4" x 4" H). These pans are clear and made of durable polycarbonate plastic. This material is crack resistant and dishwasher safe, resisting temperatures from -40F to 210F. This is our half size pan. Make sure to order its accessories: Drain tray CH63, and Lid CH62. |
CH97
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$10.99
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This size container can brine two wheels of Feta molded in the hard cheese basket mold (CH56). |
CH123
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$7.99
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Pastry Brush - 8 x 1
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CH127
|
$1.99
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Polycarb Cheese Ripening Pan (5 1/8 x 12 3/4 x 6H)
|
CH86
|
$6.99
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Red Cheese Wax (for Gouda), 1 lb. block (Calwax Cheese Wax)
Paramelt Red Cheese Wax - 1 lb. block. This is an excellent option for aging of hard cheese such as Gouda. The wax is parafin-based and melts at 146F. Since only a portion of the wax is needed at each usage, it is best to store it in an aluminum or tin container that can be set into boiling water for melting the wax. Cheeses may be waxed between 1 and 3 weeks from production date. To better seal the cheese surface, use this wax after application of soft cheese coating CH42. Safety information: Store away from strong oxidizing agents or combustible materials and do not breathe fumes. Work in well ventilated area. |
CH47
|
$5.25
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Round Sushi Roller, Bamboo Cheese drain mats - 4 pack
|
CH95
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$8.99
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Yellow Cheese Wax - 1 lb. block (Calwax Cheese Wax Base)
Yellow Cheese Wax - 1 lb. block. This is an excellent option for aging of hard cheese. The wax is parafin-based and melts at 146F. Since only a portion of the wax is needed at each usage, it is best to store it in an aluminum or tin container that can be set into boiling water for melting the wax. Cheeses may be waxed between 1 and 3 weeks from production date. To better seal the cheese surface, use this wax after application of soft cheese coating CH42. Safety information: Store away from strong oxidizing agents or combustible materials and do not breathe fumes. Work in well ventilated area. |
CH42
|
$4.99
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Black Cheese Wax - 1 lb. block (Calwax Cheese) for Cheddar
Yellow Cheese Wax - 1 lb. block. This is an excellent option for aging of hard cheese. The wax is parafin-based and melts at 146F. Since only a portion of the wax is needed at each usage, it is best to store it in an aluminum or tin container that can be set into boiling water for melting the wax. Cheeses may be waxed between 1 and 3 weeks from production date. To better seal the cheese surface, use this wax after application of soft cheese coating CH42. Safety information: Store away from strong oxidizing agents or combustible materials and do not breathe fumes. Work in well ventilated area. |
CH49
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$5.25
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