Product details
Make your own Cheese Curds for the best Poutine of your life and Halloumi cheese to grill for happy BBQ times!
Easily make a total of 20 beautiful and delicious 550g cheeses in your kitchen. It's incomparable to buying them at the grocery store!
Level of difficulty and prep time:
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Cheese curds: Difficult* - 5h30min (including waiting time).
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Halloumi: Difficult* - 3 hours (including waiting time)
* For making these cheeses, it's recommended to have some experience in cooking or with making easier cheeses.
Just add your choice of cow's milk. This kit includes all necessary equipment, top-quality ingredients, and clear instructions and recipes for making high-quality Halloumi and Cheese Curds at home. The experience and the results are highly rewarding!
Included:
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Vegetarian rennet (microbial enzymes)
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Calcium chloride
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Type II bacterial cultures
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Type III bacterial cultures
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Cheese salt
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1 spice to season your cheeses
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100% cotton cheesecloth - reusable
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Thermometer
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3 cheese molds (strainers)
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Instructions and recipes
The ingredients in this kit are:
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Non GMO
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Gluten free
You can innovate by using other ingredients or adding herbs and spices.
It's cheaper, healthier, tastier and much more rewarding than eating industrial cheese bought at the supermarket!
- Conservation
Our kits keep cool and dry and the ingredients last for over a year.
To prolong the life of the bacterial cultures, they must be frozen or refrigerated upon receipt of the order.
They can spend ten days at room temperature without being affected. Heat will reduce their effectiveness gradually, but will not make them bad.
Once made, the cheeses can be kept for an average of one week in the refrigerator.
- Delivery
Canada: Free delivery everywhere in Canada from 84.99$ of purchase.
Shipping costs will be calculated at checkout.
Eco-responsible delivery options are available for certain regions.
International: We also ship to the United States and Europe. The delivery of some of our products is more affordable internationally, such as the Kit 6 cheeses.