Help & Support


I have recently bought some annatto from you but cannot find out when to use it and how much to use. Please could you advise me? – I am making it from your hard cheese recipe that comes with the kit.


For Red Leicester 1ml/1ltr and Double Gloucester 1ml/4ltrs. Annatto should be added to the milk at least 15 minutes before renneting, and thoroughly stirred in. Large amounts of annatto will disturb rennet action.