Cheese Culture

Hi, Cheese Fans 🙂

Join us for a cheese making course at:

We will be in Harties on 14,15 May at Villa Paradiso
In Bryanston on 17,18 May at Life and Fork
In Stellenbosch on 26,27 May at the Food Science Dept.

For course info and to book, please mail Elaine on info@cheesemaking.co.za

Remember we will be at the Cheese Festival at Sandringham Farm off the N1, outside of Stellenbosch, on the last weekend of April. Come say “Hello”
Book here:
https://www.webtickets.co.za/v2/event.aspx?itemid=1510468679

To buy cheese kits and ingredients, please visit:
https://cheesemaking.co.za/shop

Support on info@cheesemaking.co.za or 084 626 4931 (Whatsapp)

https://cheesemaking.co.za/shop/cheese-cultures/14-thermomeso-mix-cheese-culture-south-africa.html is a good one for most continental style cheeses that have some mesophilic and thermophilic and their blend.

https://cheesemaking.co.za/shop/cheese-cultures/80-lactobacillus-helveticus.html is our helveticus and is good for some extra flavour and proteolysis to give cheese texture more quickly.

https://cheesemaking.co.za/shop/cheese-cultures/16-thermophilic-culture.html is good for mozzarella

https://cheesemaking.co.za/shop/yoghurt-cultures/32-traditional-bulgarian-yoghurt-culture.html has some bulgaricus and thermophilus, so is a good base starter culture for harder cheeses, like pecorino and parmesan.

https://cheesemaking.co.za/shop/cheese-cultures/15-mesophilic-culture.html is a good gasforming mesophile that works for amasi too.

Please visit our online cheese making shop in South Africa and browse even more products at:

https://cheesemaking.co.za/shop

and for cheese course info, please mail Elaine on info@cheesemaking.co.za for upcoming course venues, dates and prices.

Join us for a cheese making course in 2018!

Regards,

Leon the Milkman

Buy cheese making ingredients HERE

Thank you for the mention of http://t.co/3FOmv4vmq7 Love Platteland! @petervannoord pic.twitter.com/n4QjkPMohz

— Leon the Milkman (@LeontheMilkman) December 9, 2014