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Basic materials
Measuring and lab
knives and cutting material
Cheese moulds standard
Cheese moulds Robust
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Step-by-step guide Camembert
Technical: brine bath
Step-by-step guide St. Paulin
Technical sheet: pressing your cheese
Step by step - Acid- and Heat-Set Cheeses
Technical sheet: Starters and Lacto-acid cultures
Step By Step guide: Gouda
Technical: Coagulation
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Basic materials
Cheese moulds standard
Cheese moulds Robust
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Measuring and lab
Maturation and Affinage
knives and cutting material
Presentation
Maintenance and hygiene
Books
Workplace
Workshops
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the basics october 25, 2026...
€61.98
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the basics october 18, 2026...
€61.98
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Cylinder with bottom 800g
€7.40
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pH tester for cheese -...
€164.46
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the basics october 25, 2026...
€61.98
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Replacement wire for...
€1.61
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Graduated cylinder 100 ml
€7.85
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SQUARE (1kg.) Robust
€18.18
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Starter pack for blue...
€59.50
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Refrigeration and Freezer...
€14.46
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Follow-up workshop (Bloomy...
€86.78
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Kefir ferment (Bio) for 1...
€4.25
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