Cheese making – cheese kits, cultures and rennet for homemade cheese

Here you will find everything you need to make cheese at home: cheese kits for mozzarella, brie and camembert, a complete starter kit, cheese cultures for 10 litres of milk, rennet and equipment such as vats, moulds and cheesecloth. The cheese kits and cultures are made by Enolandia in Italy. For most kits you only need milk, and ordinary semi-skimmed milk works fine.

How to choose a cheese kit

To make one particular cheese, choose a kit with culture. The mozzarella kit contains a mould, curd knife, digital thermometer, calf rennet, mozzarella culture for 10 litres of milk, calcium chloride, salt and a recipe booklet. The brie kit and camembert kit have two moulds and culture for their cheese.
To try many types of cheese, choose the complete cheese starter kit. It has vats, a lid, a ripening rack, a stirring paddle, a thermometer, a curd knife, 11 moulds, calf rennet, calcium chloride, salt and a recipe booklet in English and Italian. You buy the culture separately, depending on the cheese you want to make.
Aged cheeses: The Mature Cheeses kit is made for caciotta and cheeses with herbs and spices, among others. Culture is not included.

Cheese cultures and rennet

The Enolandia cultures are dosed for 10 litres of milk. The range covers mozzarella, brie, camembert, caciotta, robiola, taleggio and gorgonzola, among others. Rennet comes as calf rennet and vegetable rennet, both suitable for cheeses with short, medium and long ripening. Calcium chloride helps the milk coagulate, and pH strips make it easy to follow the acidification.

Frequently asked questions about cheese making

Can I use ordinary semi-skimmed milk for homemade cheese?

Yes. According to Enolandia, ordinary semi-skimmed milk works fine for the mozzarella, brie and camembert kits.

How much cheese does one culture make?

Each culture is dosed for 10 litres of milk. How much finished cheese you get depends on the cheese type and the milk.

What is the difference between calf rennet and vegetable rennet?

Both make the milk coagulate and can be used for cheeses with short, medium and long ripening. Vegetable rennet is an alternative without animal ingredients.