SUPPLIES

In order to undergo our endeavors with cheese, we have collected a small assortment of supplies. We thought it might provide useful for new cheese makers to see what we used to get started.

THE CHEESE CAVE

Edgestar 28 Bottle Wine Cooler: Wooden shelves replaced with cookie sheets
Hygrometer: Springfield 90113-1 Hygrometer/Thermometer
Cave Containers: Shoebox sized plastic lidded containers  (ContainerStore.com)
Draining Platforms and mats: We prefer the draining platforms sold by Steve Shapson: The Cheessemaker (see the Cheesemaker.com) used in conjunction with typical cheese mats.

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SMALLER SUPPLIES

Large stainless steel slotted spoon
Large stainless steel gravy strainer
Small Teflon stirring ladle
Non-reactive curd cutter or long icing knife
Multiple containers of cheesecloth and Butter Muslin
Multiple containers of latex gloves
Micro measuring spoons
Micro measuring cups
Drip trays
Cheese Mats
Cheese Molds (5” and 8” Tomme with followers, Chevre Molds, Valencay Molds, etc.)

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LARGER SUPPLIES

Pasteurizer: SafGard Pres-Vac Home Pasteurizer
Cheese Press: Dutch Style: Cabarrus Farms (shop.cabarrusfarms.com)
Non-reactive 8, 12, and 20 Quart pots with lids
Large non-reactive Strainer
Non-reactive Draining tray (large slotted pizza tray)
2-Quart brine container

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INGREDIENTS

Non-iodized salt
Cultures
Rennet
Calcium Chloride
Lipase Powder
Annatto Coloring
Cow’s Milk
Raw Goat’s
Milk

SUPPLY STORAGE

Large plastic locking tote for keeping all cooking supplies sterile (ContainerStore.com)

CLEANING

Bleach
Bleaching Towels
Bleaching basin  (optional)

Brought to you from deep within the Cheese Desert: Population 2 –  Kelly Wensing & Tommy Reddicks