Cheese Brush - Horse Hair

Cheese Brush - Horse Hair

Regular price $130.00 Sale


Traditional cheese brush with horse hair for washed rinds. Diameter 155mm (6.1") with plastic support and handle. Also available with nylon fibres as shown in picture.

 

Recommendations for Home Cheesemakers

 

Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chèvre frais, St-Maure, Valençay,

Cultured butter ⇒ MESO AROMATIC B or SACCO MO30R

 

Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese ⇒ MESO TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036

 

Gouda, Edam, Havarti ⇒ MESO AROMATIC B or MA4001/4002 or KAZU or SACCO MO036

 

Mozzarella, Provolone, Parmesan ⇒ MESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D MA4001/4002 + TA060

 

Romano ⇒  MESO TYPE II & THERMO TYPE C or SACCO MO036 & THERMO TYPE C

 

Emmenthaler, Gruyere, Swiss ⇒ THERMO TYPE C

 

FetaMT1

 

 

Lactic starters from Biena (Canada)

Products

Composition

Mesophilic II

LC

Meso Aromatic B

LL + LC + LD + LM

Thermophilic B

ST + LB

Thermophilic C

ST + LH

Foamy Kefir C

LL + LC + LD + LNC + LP + LR + SF

Yoghurt Type I

ST + LB

Yoghurt Type IV

ST + LB + LA

LC: Lactococcus lactis subsp cremoris

 LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus

LB: Lactobacillus delbrueckii subsp bulgaricus 
L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides

LA: Lactobacillus acidophilus

LR: Lactobacillus rhamnosus

LNC: Leuconostoc cremoris
LP: Lactobacillus plantarum

SF: Saccharomyces fragilis

Bulk starter inoculation rate*:

Small batches: ¼ tsp. /500 ml (16 oz)

Large batches: ½ tsp. /1 liter (32 oz)

*Bulk starter should be used at a 2.5% rate by volume of cheese milk

 

Direct set inoculation rate:

Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)


Ripening cultures from Biena (Canada)

Microorganisms

Characteristics

Propionic bacteria

Eye development for Swiss cheese type

1-2 g./100 L (25 G.)

Brevibacterium linens

Red Bacteria

For milk inoculation: 1D/10 000 L (250 G)

For rind treatment: 1D/ 2000 kg (4400 lbs) cheese


 

Mesophilic starters from Danisco Dupont (France)

Products

Composition

Acidification

Gas

Diacetyl

MA4001/MA4002

LL +LC +LD +ST

++

+

+

Kazu

LL +LC +LD +LH

++

+

+

MM100/MM101

BT01

LL + LC + LD

++

+

+

++

MA 011/ 014, MA 016/ 019

LL + LC

+++

-

-

MD 089

LD

+

++

+++

RA 022

RA 024/026

LL + LC +ST

++++

-

-

LM 057

LM

+

++++

+

MT1 (Feta)

LL + LC + ST + LB

++++

Probat 222

LL + LC + LD + LM

++

+++

+++

LC: Lactococcus lactis subsp cremoris

LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus

LB: Lactobacillus delbrueckii subsp bulgaricus

L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides 

LR: Lactobacillus rhamnosus

LBL: Lactobacillus delbrueckii ssp lactis

 

  


Direct set inoculation rate:

Small batches: ¼ tsp /12-15 litres (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 


Thermophilic starters from Danisco (France)

Products

Composition

Acidification

TA050,52,54

(Stabilized Cheese)

ST

+

TM081 ST ++++

TA060-61

(Hard Cheese)

ST

+++

HOLDBAC LC

LR (raw milk gas reducer)

-

LH100

LH + LL

++

LB 340

LB

++

YO-MIX 187

ST + LL

++

YO-MIX 495

ST + LB

+++

MY800

ST + LL + LB

++

YO-MIX 601 Undefined Thermophilic Multiple Strains
YO-MIX 611 ST + LB +++
HOWARU BIFIDO BBL -

ABY-2C

ST + LB + LA + BL + LDB

++++

LL : Lactococcus lactis subsp lactis

LD : Lactococcus lactis subsp diacetylactis
LA : Lactobacillus acidophilus

LH : Lactobacillus helveticus

LB : Lactobacillus delbrueckii subsp bulgaricus

LDB : Lactobacillus delbrueckii subsp lactis

LR: Lactobacillus rhamnosus

ST: Streptococcus salivarius subsp thermophilus
BL: Bifidobacterium longum

 

BBL: Bifidobacterium lactis

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 

 

Ripening cultures from Danisco (France) 

Microorganisms

Characteristics

Available strains

Pesnicillium candidum

White mould

HP6, NEIGE, ABL

SAM3

Penicillium roqueforti

bright green (hyptonic)

light blue (hyptonic)

blue-green (lyophilised)

grey-green (lyophilised)

dark blue-green (lyophilised)

PRB6

PRB18

PS

PA

PJ

Verticillium lecanii

White, for Tome and mixed rind

Mycoderm

Cylindrocarpon sp.

White/Grey/Brown/Yellow

For Tome and mixed rind

Mycodore

Geotrichum candidum

Yeast-like form

Intermediate form

Mould-like form

Geo15

Geo13

Geo17

Yeasts

Aroma

Surface maturation

Maturation and colour

Surface Neutralization and Aroma

KL 71

DH

R2R

CUM

Corynebacteria

 

Morge ivory

Morge orange

Cream/White

LB (B. Linens)

SR3 (B. Linens)

MGE (A. Nicotianae)

Micrococci

Aroma, texture

MVA, MVS

Lactobacilli (texturing)

Accelerated ripening

LBC 80

Mixtures

Aroma & colour

PLA, ARN

NB: Dosage usually ranges from 10D/5000-10 000 L, however consult us for more precise applications.

 

 

Lactic starters from Sacco Clerici (Italy)

Products

Composition

Rate of Use

MO 030

LL + LC

0.5-10 UC/100L (26.4 gallons)

MO 030R

LL + LC + LD + LM

0.5-4 UC/100L (26.4 gallons)

MO 036

LC

0.5-10 UC/100L (26.4 gallons)

Y 082D

ST + LB

0.5-4 UC/100L (26.4 gallons)

MT 030 LV

(KEFIR)

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

MT 036 LX

(BUBBLY KEFIR)

LL + LD + KL + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

MT036 LV

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

M046

LL+LC+LD+Leuconostoc

1-4 UC/100L (26.4 gallons)

M062

LL+ST

0.5-2.5 UC/100L (26.4 gallons)

MT 092 FET

ST+LL+LD+LDB+ LH+Leuconostoc

0.8-3 UC/100L (26.4 gallons)

MT 096 FEN

ST+LL+LD+ LDB+ Leuconostoc

0.8-3 UC/100L (26.4 gallons)

Y 450 B

LB+ST

0.5-3 UC/100L (26.4 gallons)

Y450AB

LB +ST+LA+BL

0.5-3 UC/100L (26.4 gallons)

LC: Lactococcus lactis subsp cremoris

LL: Lactococcus lactis subsp lactis
LM: Leuconostoc mesenteroides subsp mesenteroides
LB: Lactobacillus delbrueckii subsp bulgaricus
ST: Streptococcus salivarius subsp thermophilus
LD: Lactococcus lactis subsp diacetylactis

SC : Saccharomyces cerevisiae

 Lbr : Lactobacillus brevis
KL: Kluiveromyces lactis

LH : Lactobacillus helveticus

LDB : Lactobacillus delbrueckii subsp lactis
BL : Bifidobacterium longum

 

LA : Lactobacillus acidophilus

Direct set inoculation rate:

Small batches: 1/16 tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Other culture blends from Sacco Clerici are available upon request and by special order.

French Cheese Moulds

Glengarry Code

Manufacturer Code

Top
Diameter
(mm/inches)

Base
Diameter
(mm/inches)

Height
(mm/inches)

Description

Bottom

W31

PF3842

100 / 4

100 /4

110 / 4.3

Square with holes

No bottom

W32

PF3822

87 / 3.4

30 / 1.2

120 / 4.7

Pyramide

Flat

W32

PF3594

100 / 4

50 / 2

130 / 5

Pyramide

Flat

W34

PF3889 Mould

200 / 8

200 / 8

150 / 6

Tome/St-Paulin

Rounded

W34

PF3888 Lid

-

200 / 8

50 / 2

For PF3889000

-

W34

PF3524 Mould

190 / 7.5

180 / 7

93 / 3.5

Tome

Rounded

W34

PF4035 Lid

-

180 / 7

50 / 2

For PF3524000

-

W34

PF3851 Mould

180 / 7

180 / 7

110/4.3

Half Brie

No Bottom

W34

PF3757 Lid

-

180 / 7

50 / 2

For PF3851

-

W35

PF3635

69 / 2.7

64 / 2.5

120 / 4.7

Crottin

Rounded

W36

PF3346

89 / 3.5

82 / 3.2

83 / 3.3

St-Marcellin

Rounded

W39

PF3700

115 / 4.5

90 / 3.5

82 / 3.2

Brosse

Rounded

W40

PF3709

145 / 5.7

110 / 4.3

93 / 3.7

Brosse

Rounded

W43

PF3864

110 / 4.3

110 / 4.3

110 / 4.3

Camembert

No bottom

W44

PF4357

65 /2.6

50 /2

260/10.2

Goat Buche

Bottom

W46

PF60141

-

-

45 / 1.8

Coeur

Rounded

W55

PF3402

99 / 3.9

92 / 3.6

78 / 3

Fresh Cheese

Rounded

W57

PF3344

79 / 3

56 / 2.2

96 / 3.8

Goat

Flat

W57

PF3603

73 / 3

63 / 2.5

140 / 5.5

Goat

Flat

W57

PF3633

82 / 3.2

63 / 2.5

120 / 4.7

Goat

Rounded

W61

PF4069

135/5.3

135/5.3

65/2.6

Reblochon

Rounded

W62

PF3726 (Lid)

132/5.2

132/5.2

-

For W61

-

** Volume discounts available – Please Call 1-888-816-0903 to order large quantities.

Dutch Kadova Moulds for Hard Cheeses

K4000 Gouda 200 g
(complete with netting)
K4010 Gouda 300 g
(complete with netting)
K4030 Gouda 450 g
(complete with netting)
K4040 Gouda 1 kg
(complete with netting)
K4060 Gouda 1.5-2.0 kg
(complete with netting)
K4070 Gouda 3 -3.5 kg
(complete with netting)
K4080 Gouda 4-5 kg
(complete with netting)
K4090 Gouda 5-6 kg
(complete with netting)
K4100 Gouda 8 kg
(complete with netting)
K4110 Gouda 10 kg
(complete with netting)
K4130 Gouda 12 kg
(complete with netting)
K4310 Loaf 2-2.5 kg
(complete with netting)
K4330 Loaf 4-5 kg
(complete with netting)
K4420 St-Paulin D200
(complete with netting)
K4440 St-Paulin D210
(complete with netting)
K4460 Manchego
(complete with netting)
W49* (with cloth liners)
500g Gouda style mould

* Item W49 is a simplified version of the Kadova system but is not a Kadova mould. It has the same traditional Gouda shape and comes with cheese cloth instead of netting. It is a mould that will suit hobbiest cheesemakers.

** Volume discounts offered. Ask for details. Several other models and types available as well as replacement net liners.

 

Italian Cheese Moulds

Code

Top
Diameter
(mm/inches)

Base
Diameter
(mm/inches)

Height
(mm/inches)

Description

P00602

152 /5.98

145 /5.7

150 /5.9

Cylindrical, micro perforated with bottom, for semi soft, slightly pressed or unpressed cheese such as Blue cheese, Feta and soft cheese

P00603

160/6.3

154/6

157/6.2

Cylindrical, micro perforated with bottom, for semi soft, slightly pressed or unpressed cheese such as Blue cheese, Feta and soft cheese

P00606

200/7.9

190/7.5

157/6.2

Cylindrical micro perforated with bottom, for soft, slightly pressed or unpressed cheese such as Blue cheese, Feta and soft cheese

P00654

182/7.2

164/6.5

160/6.25

Cylindrical woven basket with bottom, moulds nest so cheese can be pressed by weight of one cheese over another

P00682

148/5.8

132/5.2

130/5.1

Cylindrical woven basket with bottom, moulds nest so cheese can be pressed by weight of one cheese over another

P00717

155/6.1

140/5.5

110/4.3

Traditional Crotonese woven basket with bottom, moulds nest so cheese can be pressed by weight of one cheese over another

P00719

45/1.8

40/1.6

5/1.95

Aperitif size, 50gr cheese, cylindrical, fresh style only

P00742

120/4.7

110/4.3

130/5.1

Cylindrical woven basket, suitable for blue cheese, feta, fresh cheese

P00770

180/7.0

180/7.0

160/6.3

Cylindrical, micro perforated with bottom, for semi soft, slightly pressed or unpressed cheese such as Blue cheese, Feta and soft cheese

P43310

190/7.5

190/7.5

150/5.9

Traditional square mould for Taleggio, can be used with or without bottom plate

P00657

180/7

180/7

180/7

Bottom plate for Taleggio mould (P43310)

P57320

200/7.9

180/7.1

140/5.5

Cylindrical woven basket with bottom, moulds nest so cheese can be pressed by weight of one cheese over another

P57330

280/11

260/10.2

160/6.3

Cylindrical woven basket with bottom, moulds nest so cheese can be pressed by weight of one cheese over another

P57340

375/14.8

350/13.8

200/7.9

Cylindrical woven basket with bottom, moulds nest so cheese can be pressed by weight of one cheese over another

P00721

98/3.85

78/3

10/4

Ricotta style soft cheese mould, suitable for 500 gr. various soft cheese

P61321

115/4.5

8/3

63/2.5

Ricotta style low profile soft cheese mould, for 300 gram soft cheese

P00631

11/4

10.5/4

11/4

Soft curd cheese mould, suitable for variety of soft cheese, 500 gram size

** Volume discounts may be available – Please Call 1-888-816-0903 to order large quantities.

Multi Moulds

The multi-mould system we provide is made of high density food grade plastic. It consists of a block-mould with a built in bottom that serves as a draining plate and can be paired with a block-rehausse (extender) if extra height is needed. Note that an extra block-mould is always required in order to be able to invert the multi-moulds for appropriate cheese draining. Stainless steel distribution trays are also available to facilitate mould filling.

The following two models are the most common but many more types and sizes can be obtained. Contact us for details.

4252 Camembert style
D:105 mm, H: 57 mm (individual moulds)
Groupage: 6 x 4
4482 Extension collar for 4252, H: 60 mm
D4252 Distribution tray for 4252
D4820 Distribution tray for 4820
4820/4821 Square mould tray or extension collar
D: 95mm x 95mm, H: 65 mm Groupage 8 X 5