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Cheese Additives

With the advent of ultrapasteurized milk, you will need Calcium chloride in order to form curds using store bought milk.  We also carry Lipase, which is an enzyme used to make sharper cheese.  If you don't see what you want here, please give us a call.



Product Image Item Name- Price
Calcium Chloride - 2 ounce

Calcium Chloride - 2 ounce

Calcium Chloride is used when making cheese from homogenized, pasteurized or frozen milk to help restabilize milk structure and hasten curd...
$7.95




Calcium Chloride 1 ounce

Calcium Chloride 1 ounce

Calcium Chloride is used when making cheese from homogenized, pasteurized or frozen milk to help restabilize milk structure and hasten curd...
$5.95




Citric Acid

Citric Acid

Citric Acid is used as an acidifier instead of cheese cultures when making the quick version for Mozzarella cheese or to replace vinegar or lemon...
$6.49




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Lipase

Lipase

Lipase enzymes are used to enhance the flavor of Italian and specialty type cheeses such as Feta, Romano, Pecorino, Parmesan, Mozzarella, etc. Even...
$8.88




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