Calcium Chloride
Calcium chloride (CaCl2) improves curd-making properties of coagulants and optimizes yields.
Starting at: $6.50
Citric acid
Citric acid is a food-grade, fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking.
Starting at: $17.50
LP300 - Kid Lipase
Kid (goat) lipase is a powdered flavor enzyme used to produce sharp "picante" flavor characteristics in Romano and Provolone.
Starting at: $10.50
LP400 - Kid/Lamb Lipase
Kid-lamb (goat/lamb) lipase is a powdered flavor enzyme used to produce traditional "peccorino" flavor characteristics for Romano, Provolone, Feta.
Starting at: $9.95
LP600 - Calf Lipase
Calf lipase is a powdered flavor enzyme used to produce mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue.
Starting at: $9.95
Salt
Iodine-free flake salt, dissolves easily for many cheesemaking applications.
Starting at: $5.95
