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The Original British Soft Cheese Kit

(3 customer reviews)

Save over £13 when buying these items in this bundle

Perfect introduction to cheese making. Recommended for the absolute beginner containing everything you need to get started. In relation to the milk, you will be using tiny amounts of starter and rennet, making it possible for numerous batches of soft cheese, which may be eaten ‘fresh’ or kept in the bottom of your fridge to develop a stronger flavour. Be adventurous and add a pot to your basket of Penicillium Candidum to make a Camembert or Brie type cheese, or Penicillium Roqueforti for a delicious soft blue cheese.

If you are lucky enough to have fresh herbs growing in a window box or garden, finely chop and add to the curds. Delicious with a baked potato. A soft cheese making kit makes a great present at Christmas or at any other time of year.

£49.00

Product ID: 0001

Description

All of the products in this kit can be bought individually on our website.

What's Included

  • An Introduction to Cheesemaking at Home
  • MA400 Starter
  • 60ml Bottle Vegetarian Rennet
  • Thermometer
  • 2 x P1 Moulds
  • 2 x P2 Moulds
  • Cheesecloth
  • Humidity Meter
  • 2 x 14cm Matts

3 reviews for The Original British Soft Cheese Kit

  1. Penny Watson

    Brilliant! The kids and I had great fun making cheese over the Easter holidays. Just coming back for some different starters. What a great idea for fussy eaters. I must admit they have been allowed to add salt and vinegar crisps, Marmite and nutella into their individual little cheese moulds. I’m getting the bacteria to grow the white mold on some soft cheeses for the grown-ups!

  2. Peter Lake (Cardiff boy)

    Hello everyone. Started with this kit and got on really well want to have a go at hard cheese next. The soft cheese will give me something to eat while I wait for my first cheddar to mature. Well thats the idea.

  3. Alexander Carroll

    This was a gift a year ago. I have been steadily improving and growing in confidence using the good instructions. The cultures freeze very well too as described. I am now going to try a blue cheese.

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