Call us for a list of equipment. Retiring: We have a farmstead cheese making set up for raw milk aged cheese.60 gal hot water jacketed kettle, 100 gal perfect bulk tank.Everything you need to start tomorrow morning including new Charm antibiotic testing,...
We have upgraded to a new 130 gallon vat. 30-35 gallons, Includes automatic pasteurization controller, chart recorder,product thermometers, leak-detect valve etc. Size approximately 4 feet high ( with legs) and 30 inches diameter, includes lid and stirrer/agitator.
2 Channel recorder from Anderson Instruments 300L/79gallon combination cheese vat/pasteurizer. Electrical air space heater and electrical heating elements to heat up the product. New in 2009 and barely used.
Perfect for farmstead and start-up operations. New, and after at least a three month wait, this vat cost us over $13,000. Imported from Holland and of the highest quality stainless steel.
Double jacketed open cheese vats with agitation stainless steel. I have 22 open vats 35feetx7feet price negotiable ideal for making cottage cheese or similar aplications for more info please contact.
Meets all state and federal regs. Has been in use at our dairy for 3 years, we have outgrown it and moved up to a bigger unit. Payment plan would be considered! Vat-pasteurizer for sale- 35 gallons double-walled stainless steel.
Steam jacketed, S.S. interior and exterior, 3\" outlet Valve, Agitator with track, Approx. Volume 31,000 lbs. $6,500.00 each F.O.B. For sale, 6 stainless steel cheese vats. Good condition.
Damrow R&D 100 gal. Can send photos. Super clean, newly reconditioned and reworked for single phase operation. Buyer will arrange shipment. This is a Damrow double-O stainless vat with stirrers, ready to use.
All made to your specifications, in high quality stainless. Canadian manufacturer of cheesemaking equipment. We are a Canadian manufacturer of cheesemaking equipments such as: Cheese tables, cheese vat, cheese press, cheese milling and stiring devices,...
Steam or hot water in walls and botton. Antileak 3\" valve. Round, Open Cheese Vat. Stainless Steel, Double Jacket, Round Cheese Vat. With Agitator, cutter. With agitator, 400 Gallons Cap.
They make all-natural Grade A cheese by using only rich whole milk and a specialized curing process perfected by an expert Wisconsin cheese maker. Its semi-hard consistency can be cut into cubes, chunks, or sliced thin for sandwiches too.
✓ Made in America
✓ Made from raw milk and features a fresh, extra-sharp flavor
✓ Semi-hard consistency that can be cut into cubes, chunks, or slices
They make all-natural Grade A cheese by using only rich whole milk and a specialized curing process perfected by an expert Wisconsin cheese maker. Its semi-hard consistency can be cut into cubes, chunks, or sliced thin for sandwiches too.
✓ Refrigerated Food
✓ Wrapped in durable black wax for protection during storage, aging, and shipment
✓ Semi-hard consistency that can be cut into cubes, chunks, or slices
In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. (from Cheese Merchants of America)
It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and...
Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cotija is used as an accent cheese due to its abundant flavor. Cacique Cotija is our most flavorful artisan cheese.
These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package.
Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. The cheese of kings. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively...
It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and...
First, it's from Monterey (or close enough, anyway). What Monterey Jack is supposed to be like. Handmade by the Vella family of Sonoma, California, for more than 70 years. 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 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. Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in...
This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.
Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.
Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...
