Home & Commercial cheesemaking equipment and supplies for the artisan and home cheesemaker.
We offer an excellent selection of home cheesemaking equipment and supplies suited to the home and artisan cheesemaker.
We like to innovate. We are aware of market trends. Many people increasingly want vegetarian and vegan alternatives to traditional milk products. Sowly but surely we will try to satisfy that demand. Check out what we have to offer but there will always be more to come….
We work closely with the Technical Teams at Bioprox France, Lactina Bulgaria and Sacco Italy who provide full Technical Advice and guidance on new product development.
Commercial clients are welcome but due to increased costs in general pre-ordering and a deposit is required.
The artisan craft of cheesemaking is rapidly growing in popularity. We all want fresh and nourishing food. It is our pleasure to help you with this process.
People who like growing their own vegetables, making their own bread or wine will find cheesemaking a very satisfying experience. Sharing your mozzarella, cheddar or brie with friends is very sociable.
To make a simple first cheese you will need culture, rennet and a cheesemaking recipe. Some people like to start by making a simple ricotta which you can make using vinegar, lemon juice or equivalent curdling agent. Other people like to challenge themselves with a camembert, cheddar or chèvre. What matters is that the choice suits you.
WORKING OUT THE CORRECT CULTURE TO USE: General guide only
How-to-work-out-the-correct-culture-for-cheese-and-general-yoghurt-1.docx-2017-1 – Copy
WORKING OUT SACHET SIZES: General Guide only
BIOPROX 20UA – COVERS 400L YOGHURT & 800-1000l MILK FOR CHEESE
BIOPROX 50UA – COVERS 800 – 1000L YOGHURT & 2000L+ MILK FOR CHEESE
LACTINA 100L SACHETS SUITABLE FOR SMALL BATCH PRODUCTION
SACCO 10UA – COVERS 400L YOGHURT & 500 – 1000L MILK FOR CHEESE
SACCO 50UA – COVERS 800 – 1000L YOGHURT & 2000 – 5000L MILK FOR CHEESE
Larger sachet sachet sizes available for commercial applications
GENERAL SHELF LIFE OF CULTURES:
Room temperature | 1 to 2 months | |
Refrigerator | 6 to 12 months | |
Freezer | 2 to 5 years |
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“All Things Dairy” Cheesemaking Workshop
Your Make and Take Workshop - Make your cheese and Take it home! Our Workshops are aimed at the beginner. -
Curd Processors – Closed Vat
The C van't Riet closed curd vat processors produce a high quality curd. -
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Automatic Draining Container
Optimize the total cheese process.. -
Deep Brine Bath
For cheese brined in a brine batch... -
Brine Racks
Various styles of brine racks... -
Cleaning Systems CIP
Cleaning machines for dairy equipment and tools .. -
Pumps Various
Various C van't Riet pumps... -
Butter Cream Rotation Churn
For the pasteurization and churning of milk or cream... -
Butter Cream Vertical Churn
A verticle churn... -
Column Cheese Press
Custom made and specially suited for nylon moulds... -
Tunnel Cheese Press
The tunnel cheese press works on compressed air... -
Vertical Cheese Press
This press is used to press whey from the curd... -
Curd Processors – Closed Vat
Closed curd vat processors produce a high quality curd... -
Curd Processors – Elongated Vat
Vat has a multifunctional stirring and cutting mechanism... -
Curd Processors – Manual Vat
The manual vat is simple to use... -
Curd Processors – Round Vat
Basic round vat with agitator Ceres... -
Fermentation Boilers
Ideal for the production of yoghurt and similar... -
Flow Pasteurizer Pasteur
The most effective tool to ensure safety and quality of raw milk... -
Flow Tubes Pasteur
Suitable for products with small particles... -
Homogenisers various
A wide range of homogenisers...