Premium Kit III + 8L and 24L Polycarbonate Vats


SKU: Premium Kit III + Polycarbonate Tubs Category:

This is the 6th and top level of the premium cheese making kits. It contains all of the equipment from the Premium Cheesemaking Kits 1 & 2 plus more items again, things like blue vein cultures, flavour and ripening cultures, extra thermometer, cheese wax, extra brie hoops, halloumi hoop and recipe and more. This kit will allow you to turn 1000’s of litres of milk into many different varieties of cheese. Cheese such as eg Blue Vein, Chev, Halloumi, Cheddar, Camembert and Brie, Feta, Fresh Mozzarella, Chabichou, Edam and Gouda, Marinated Feta are just some of those cheese.

This kit comes with Blue Vein, Halloumi, Camembert, Cheddar, Persian Feta and Quark recipes and notes for those recipes. It also comes with a Simple Easy Cheese recipe and notes as an introduction to cheesemaking before you start making all of those other cheese varieties.

The recipes and notes provided with this cheesemaking kit do not replace the 14 hours of hands-on cheesemaking provided at the two-day Intensive Cheesemaking Courses, where many finer points of cheesemaking are discussed and put into practice.

If you require any of the items below they can be purchased from the web site at the same time as your purchase the Kit. These items include:

  • More 100mm hoops eg to make more Camembert
  • 2 more Metal Draining Racks
  • Cheese Press for hard cheese

The kit contains the following items:

The image may or may not represent exact items contained in this cheesemaking kit due to periodic changes and upgrades to each kit but the list below is accurate.

Polycarbonate cheese vat & lid – 8 litre and 24 litre
Probiotic Yoghurt Culture
MTF6 – Mesophile / Thermophile Blend
LH1 (Lactobacillus Helveticus)
M235 Aromatic Mesophile
MA315 Aromatic Mesophile
TPM2 Thermophile
MTR4 Mesophile Thermophile Blend
TPF1 or TPC1 Thermophile
Blue Mould Spores
Geotrichum Candidum
White Mould Spores
PR 035 or PP 79 Ripening Culture for fruity alcohol flavours)
SX Ripening Culture
Calcium Chloride Liquid – 50ml
Lipase 20g
Rennet Vegetarian 50mL
Ash for Cheesemaking – 20 gram
100mm Camembert & Pressed Cheese Hoop x 2 + 2 end caps + 1 follower
115mm or 130mm Pressed Cheese Hoop x 1 + 2 end caps + 1 follower
Hoops/Basket x 4
Pyramid x 2
Thermometer Professional or Pro Series
Thermometer Bracket Stainless steel x 2
Cheese Wax x 1 kg
Measuring cylinder -100ml
Measuring jug – 250 ml
Measuring jug – 1 Litre
Draining Rack – Metal Mesh x 3
Cheese Cloth Reusable – Blue x 1 meter
Curd Scoop – 240 ml Perforated Stainless Steel
Curd Scoop for making Persian Feta & Lactic curd
Curd Stirrer – Stainless Steel
Pipette (set of 2)
Syringe 1mL (pack of 4)
Sanitiser – Iodine Food Grade 200ml
Mozzarella Stretching Gloves (4 gloves)
Mini Measuring Spoons – set of 5 spoons
Quark, Curd & Labnah Draining Bag + Hanging Hook
Whey Draining Tray Plastic
Halloumi Hoop and Pressing Plate (large or small)

Weight 5.6 kg


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