Other Ingredients

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Calcium Chloride
Calcium Chloride

Calcium chloride (CaCl2) improves curd-making properties of coagulants and optimizes yields. 

Starting at: $4.95
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Cheese color DS
Cheese color DS

Cheese Color DS is double-strength and contains annatto extract.

Starting at: $16.95
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Citric acid
Citric acid

Citric acid is a food-grade, fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking. 

Starting at: $8.95
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LP300 - Kid Lipase
LP300 - Kid Lipase

Kid (goat) lipase is a powdered flavor enzyme used to produce sharp "picante" flavor characteristics in Romano and Provolone. 

Starting at: $6.95
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LP400 - Kid/Lamb Lipase
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: $6.95
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LP600 - Calf Lipase
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: $6.95
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Salt
Salt

Iodine-free flake salt, dissolves easily for many cheesemaking applications.

Starting at: $4.95
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