Hard Cheese Making Kit

Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner. Mounted on wheels. Motor operates on 220V. Ideal for a starting cheese making business.

We have ISO 9000-1 quality certificate. We are a dairy farm and have the capability and capacity to produce any kind of cheese you ask for. Our farm is a A+ graded farm. We have an advantage to produce top quality ag products in house which gives us price...

We desire to purchase regularly for quality products. Looking for Edam, Parmesan, Gouda, Cheddar, Emmenthal in FCL or Truck Load quantities. Products used for processing and distribution to wholesalers.

1980 667C Ranger Skidder Parts Machine Only 453 Detroit Block Front and Rear ends good Transmission is good.

We are a frozen food manufacturer in Taiwan and looking for mozzarella cheese for frozen pizza and pasta topping. Shape type:shredded or in blocks Storage condition: frozen packing: about 5kg/bag or block Incoterm: C&F Taichung port of Taiwan Intended...

Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.

Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.

Aromatic spices from around the world are combined with a medium grind of choice cuts of pork and beef to give Citterio's Genoa salami a distinct flavor and richness. An ideal salami for sandwiches, antipasto platters, chef's salads or as a flavorful...

Enjoy our natural Genoa salami on a sandwich, in an Italian antipasto or as a quick snack. (from Applegate) Using a traditional recipe and time-honored Italian methods, we craft humanely raised pork into slow dry-cured deli meat art.

An ideal salami for sandwiches, antipasto platters, chef's salads or as a flavorful topping on pizza. Genoa Salami is a perennial favorite! A fine ground salami with a combinaton of mild spices and whole black peppercorns liberally mixed within the meat.

The finely ground salami is aged to attain a sweet, delicate flavor and tender consistency. For a stellar, yet simple, sandwich pair genoa salami with mild provolone cheese on seeded Italian bread.

The finely ground pork is nice and rich, and a little spicy with occasional black peppercorns. On pumpernickel, with provolone and some roasted red peppers, it makes a winning sandwich.

The finely ground pork is nice and rich, and a little spicy with occasional black peppercorns. On pumpernickel, with provolone and some roasted red peppers, it makes a winning sandwich.

Gotta love that Latin * Cones are naturally imperfect, beautifully crafted by nature, made in the USA. The common name honors David Douglas, a Scottish botanist and collector who first reported the extraordinary nature and potential of the species, second-tallest...

In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. (from Cheese Merchants of America) This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy.

Gotta love that Latin * Cones are naturally imperfect, beautifully crafted by nature, made in the USA. The common name honors David Douglas, a Scottish botanist and collector who first reported the extraordinary nature and potential of the species, second-tallest...

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

Cacique Cotija is our most flavorful artisan cheese. Cotija is used as an accent cheese due to its abundant flavor. Cotija can be used in the place of parmesan or other robust savory aged cheeses.

These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. (from Cheese Merchants of America) Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...

The king of cheeses. The true Parmigiano. The cheese of kings. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna...

Make your own natural cheese with flavors and textures that far outshine mass-produced supermarket fare. Whether you're a beginner or seasoned cheese-maker, you can make up to 20 pounds of a variety of cheeses, including farmhouse cheddar, gouda, colby,...

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

We hope this spotlight on some of our members' favorites is a nice change of pace for your Saturday morning. I cut a couple of old ballpoint ink pen cases down to make my tubes, but drinking straws, small vacuum hoses and copper tubes are also easy to...

Handmade by the Vella family of Sonoma, California, for more than 70 years. What Monterey Jack is supposed to be like. First, it's from Monterey (or close enough, anyway). Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and...

Moist enough to serve as a table cheese with hearty bread and dark ale. Firm enough to grate over pasta or toasted bread. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.

This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk. Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines.

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...