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
⇒ MESO AROMATIC B or MA4001/4002 or KAZU or SACCO MO036 Gouda, Edam, Havarti
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
Feta⇒ MT1
Lactic starters from Biena (
Canada)
Products
Composition
LC
LL + LC + LD + LM
ST + LB
ST + LH
LL + LC + LD + LNC + LP + LR + SF
YO-CULT
ST + LB
YO-CULT PRO
ST + LB + LA
LC: Lactococcus lactis subsp cremoris
LL: Lactococcus lactis subsp lactis
LH: Lactobacillus helveticus
ST: Streptococcus salivarius subsp thermophilus
LM: Leuconostoc mesenteroides subsp mesenteroides
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
Eye development for Swiss cheese type
1-2 g./100 L (25 G.)
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
LL +LC +LD +ST
++
+
+
LL +LC +LD +LH
++
+
+
LL + LC + LD
++
+
+
++
LL + LC
+++
-
-
LD
+
++
+++
LL + LC +ST
++++
-
-
LM
+
++++
+
MT1 (Feta)
LL + LC + ST + LB
++++
LL + LC + LD + LM
++
+++
+++
LC: Lactococcus lactis subsp cremoris
LL: Lactococcus lactis subsp lactis
LH: Lactobacillus helveticus
LB: Lactobacillus delbrueckii subsp bulgaricus
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
(Stabilized Cheese)
ST
+
TM081 ST ++++ (Hard Cheese)
ST
+++
LR (raw milk gas reducer)
-
LH + LL
++
LB
++
ST + LL
++
ST + LB
+++
ST + LL + LB
++
YO-MIX 601 Undefined Thermophilic Multiple Strains YO-MIX 611 ST + LB +++ HOWARU BIFIDO BBL - ST + LB + LA + BL + LDB
++++
LL : Lactococcus lactis subsp lactis
LD : Lactococcus lactis subsp diacetylactis LH : Lactobacillus helveticus
LB : Lactobacillus delbrueckii subsp bulgaricus
LDB : Lactobacillus delbrueckii subsp lactis LR: Lactobacillus rhamnosus
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
Penicillium candidum
White mould
Penicillium roqueforti
bright green (hyptonic)
light blue (hyptonic)
blue-green (lyophilised)
grey-green (lyophilised)
dark blue-green (lyophilised)
Verticillium lecanii
White, for Tome and mixed rind
Cylindrocarpon sp.
White/Grey/Brown/Yellow
For Tome and mixed rind
Geotrichum candidum
Yeast-like form
Intermediate form
Mould-like form
Yeasts
Aroma
Surface maturation
Maturation and colour
Surface Neutralization and Aroma
Corynebacteria
Morge ivory
Morge orange
Cream/White
MGE (A. Nicotianae)
Micrococci
Aroma, texture
Lactobacilli (texturing)
Accelerated ripening
LBC 80
Mixtures
Aroma & colour
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
LL + LC
0.5-10 UC/100L (26.4 gallons)
LL + LC + LD + LM
0.5-4 UC/100L (26.4 gallons)
LC
0.5-10 UC/100L (26.4 gallons)
ST + LB
0.5-4 UC/100L (26.4 gallons)
(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)
LL+LC+LD+Leuconostoc
1-4 UC/100L (26.4 gallons)
LL+ST
0.5-2.5 UC/100L (26.4 gallons)
ST+LL+LD+LDB+ LH+Leuconostoc
0.8-3 UC/100L (26.4 gallons)
ST+LL+LD+ LDB+ Leuconostoc
0.8-3 UC/100L (26.4 gallons)
LB+ST
0.5-3 UC/100L (26.4 gallons)
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 SC : Saccharomyces cerevisiae
Lbr : Lactobacillus brevis LH : Lactobacillus helveticus
LDB : Lactobacillus delbrueckii subsp lactis
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 |
Base |
Height |
Description |
Bottom |
|
PF3842 |
100 / 4 |
100 /4 |
110 / 4.3 |
Square with holes |
No bottom |
|
|
PF3822 |
87 / 3.4 |
30 / 1.2 |
120 / 4.7 |
Pyramide |
Flat |
|
|
PF3594 |
100 / 4 |
50 / 2 |
130 / 5 |
Pyramide |
Flat |
|
|
PF3889 Mould |
200 / 8 |
200 / 8 |
150 / 6 |
Tome/St-Paulin |
Rounded |
|
|
PF3888 Lid |
- |
200 / 8 |
50 / 2 |
For PF3889000 |
- |
|
|
PF3524 Mould |
190 / 7.5 |
180 / 7 |
93 / 3.5 |
Tome |
Rounded |
|
|
PF4035 Lid |
- |
180 / 7 |
50 / 2 |
For PF3524000 |
- |
|
|
PF3851 Mould |
180 / 7 |
180 / 7 |
110/4.3 |
Half Brie |
No Bottom |
|
|
PF3757 Lid |
- |
180 / 7 |
50 / 2 |
For PF3851 |
- |
|
|
PF3635 |
69 / 2.7 |
64 / 2.5 |
120 / 4.7 |
Crottin |
Rounded |
|
|
PF3346 |
89 / 3.5 |
82 / 3.2 |
83 / 3.3 |
St- |
Rounded |
|
|
PF3700 |
115 / 4.5 |
90 / 3.5 |
82 / 3.2 |
Brosse |
Rounded |
|
|
PF3709 |
145 / 5.7 |
110 / 4.3 |
93 / 3.7 |
Brosse |
Rounded |
|
|
PF3864 |
110 / 4.3 |
110 / 4.3 |
110 / 4.3 |
Camembert |
No bottom |
|
|
PF4357 |
65 /2.6 |
50 /2 |
260/10.2 |
Goat Buche |
Bottom |
|
|
PF60141 |
- |
- |
45 / 1.8 |
Coeur |
Rounded |
|
|
PF3402 |
99 / 3.9 |
92 / 3.6 |
78 / 3 |
Fresh Cheese |
Rounded |
|
|
PF3344 |
79 / 3 |
56 / 2.2 |
96 / 3.8 |
Goat |
Flat |
|
|
PF3603 |
73 / 3 |
63 / 2.5 |
140 / 5.5 |
Goat |
Flat |
|
|
PF3633 |
82 / 3.2 |
63 / 2.5 |
120 / 4.7 |
Goat |
Rounded |
|
|
PF4069 |
135/5.3 |
135/5.3 |
65/2.6 |
Reblochon |
Rounded |
|
|
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 |
Base |
Height |
Description |
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
45/1.8 |
40/1.6 |
5/1.95 |
Aperitif size, 50gr cheese, cylindrical, fresh style only |
|
|
120/4.7 |
110/4.3 |
130/5.1 |
Cylindrical woven basket, suitable for blue cheese, feta, fresh cheese |
|
|
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 |
|
|
190/7.5 |
190/7.5 |
150/5.9 |
Traditional square mould for Taleggio, can be used with or without bottom plate |
|
|
180/7 |
180/7 |
180/7 |
Bottom plate for Taleggio mould (P43310) |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
98/3.85 |
78/3 |
10/4 |
Ricotta style soft cheese mould, suitable for 500 gr. various soft cheese |
|
|
115/4.5 |
8/3 |
63/2.5 |
Ricotta style low profile soft cheese mould, for 300 gram soft cheese |
|
|
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 |