Get started making hard cheese varieties at home!

There are a wide variety of hard cheeses that can be made with this kit. Some cheeses are waxed before they are aged, while others form a natural rind. All hard cheeses must be aged for between one month and two years before they can be eaten. Hard cheeses are most appropriate for intermediate cheese makers.

Kit Includes:

• Butter Muslin
• 800 gram Hard Cheese Shaping Mold with pressing follower
• Mesophilic Starter Culture (3 pack)
  
• Thermophilic Starter Culture (3 pack)
• 2 oz. Animal Rennet
• Cheese Salt
• Cheese Wax
• Metal Wax-Melting Bowl
• Sterilizer
• Instructions and recipe booklet; recipe booklet includes recipes for Farmhouse Cheddar, Italian Bra, Caerphilly, Feta, and Whey Ricotta (a great way to use the whey left over from making hard cheese)
  

Please note, all hard cheeses must be pressed. This process compacts the cheese and helps to get rid of moisture, causing the cheese to develop a harder, dryer texture which hard cheeses are renowned for. Click here to view our selection of cheese presses. It is also helpful to have a quality thermometer and a place to age the hard cheese. Click here for ideas for aging cheese at home.