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Read more about Cheese

Cheese making kit - White and blue molded cheese - Offer

This kit compliments our standard cheese kit with cultures and equipment to make white and blue mould cheeses.
Product no.: 1103HB, Weight: 320 g., Temporarily out of stock
Price for
1 item:
280,00 DKK

Picture of Cheese making kit - White and blue molded cheese - Offer

Combined with our Standard cheese kit this kit enables you to make a variety of white and blue molded cheeses, such as Brie, Camembert and Roquefort. 

You can find all our Recipes in the top-menu from where you can print any of them off.

View photostreams of the homemaking of various types of cheese in the information pages  on cheese.

View our standard cheese kit

 

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Content

Cart - This product     Qty. Per Unit Price
Cheese making kit - White and blue molded cheese - Offer 280,00 DKK
0,00 DKK
Cart - Total Inkl. moms   0,00 DKK

Discount NOTE
If you order goods for 700 DKK or more, we will send it free of charge within Denmark (Greenland and Faroe Island not included).
When buying goods for less, the cost of shipping will not exceed 49 DKK respectively 69 DKK when delivered to a post office respectively private address or company.
You are also welcome to pick up the goods in our store.


You can customize the contents of the package below

Composition of package:: Cheese making kit - White and blue molded cheese - Offer
Products     Qty. Per Unit Price

Cheese mat, coarse


Cheese mat with coarse mesh - used for making molded cheeses.

Cheese mat, coarse

Price for
1 item: 28,00 DKK

Cheese mat, coarse
2 28,00 DKK 56,00 DKK

Starter culture - DLHT - Camembert Mix


Mix of Meso- and Thermophilic lactic acid bacteria

Starter culture - DLHT - Camembert Mix

Price for
1 item: 68,00 DKK

Starter culture - DLHT - Camembert Mix
1 68,00 DKK 68,00 DKK

White mold culture PCA-1


White mold culture for making Brie/Camemberts

White mold culture PCA-1

Price for
1 item: 84,00 DKK

White mold culture PCA-1
1 84,00 DKK 84,00 DKK

Blue cheese culture - PR-4


Blue cheese culture - PR-4 - roquefort/danablu

Blue cheese culture - PR-4

Price for
1 item: 68,00 DKK

Blue cheese culture - PR-4
1 68,00 DKK 68,00 DKK

Cheese wrapping paper - 25 pcs


25 pcs of cheese paper, sized 25 x 37 cm for wrapping of molded and hard cheeses

Cheese wrapping paper - 25 pcs

Out of stock


Price for
1 item: 36,00 DKK
4 items: 128,00 DKK

Cheese wrapping paper - 25 pcs
1 36,00 DKK 36,00 DKK
Subtotal       312,00 DKK
Discount Kit, Standard ~11% - 32,00 DKK
Total Incl. VAT   280,00 DKK
Options - Suggestions

Round mould - Small - Ø 10 cm, H 10 cm


Small round mould for making Brie, Camembert and Blue Cheese. Diameter 10cm. Height 10 cm.

Round mould - Small - Ø 10 cm, H 10 cm

Price for
1 item: 57,00 DKK
4 items: 205,00 DKK

Round mould - Small - Ø 10 cm, H 10 cm
57,00 DKK

Round mould - Medium/Low - Ø 11,5 cm, H 10 cm


Medium round mould for making Brie, Camembert, Blue cheese. Diameter 11,5 cm. Height 10 cm.

Round mould - Medium/Low - Ø 11,5 cm, H 10 cm

Price for
1 item: 72,00 DKK

Round mould - Medium/Low - Ø 11,5 cm, H 10 cm
72,00 DKK

Round mould - Medium/High - Ø 11,5 cm, H 13 cm


Medium round mould for brie, camembert, bluecheese. Diameter 11,5 cm. Height 13 cm.

Round mould - Medium/High - Ø 11,5 cm, H 13 cm

Price for
1 item: 60,00 DKK
4 items: 215,00 DKK

Round mould - Medium/High - Ø 11,5 cm, H 13 cm
60,00 DKK

Round mould - Medium/High - Width bottom, 11,5-11,8 cm, H 14 cm


Round mold with bottom

Round mould - Medium/High - Width bottom, 11,5-11,8 cm, H 14 cm

Price for
1 item: 86,00 DKK

Round mould - Medium/High - Width bottom, 11,5-11,8 cm, H 14 cm
86,00 DKK

Round mould - Chevre - Conical with bottom - Ø 6,3 - 7,7 cm, H 9,6 cm


Small round mould with bottom for making cheeses like Chevre.

Round mould - Chevre - Conical with bottom - Ø 6,3 - 7,7 cm, H 9,6 cm

Price for
1 item: 30,00 DKK
10 items: 270,00 DKK

Round mould - Chevre - Conical with bottom - Ø 6,3 - 7,7 cm, H 9,6 cm
30,00 DKK

Round mould - Slim/High - Ø 6,5 cm, H 14,2 cm

Round mould - Slim/High - Ø 6,5 cm, H 14,2 cm

Price for
1 item: 42,00 DKK
4 items: 153,00 DKK
8 items: 300,00 DKK

Round mould - Slim/High - Ø 6,5 cm, H 14,2 cm
42,00 DKK

Square mould - Medium - 10 cm x 10 cm


Cheese mould. Quadratic.

Square mould - Medium - 10 cm x 10 cm

Price for
1 item: 72,00 DKK
4 items: 255,00 DKK

Square mould - Medium - 10 cm x 10 cm
72,00 DKK

Recipe

The simplest way to produce a Brie is by following a slightly modified procedure as when making Feta cheese.

Step by step recipes for all cheeses can be found here.

Use white mould instead of lipase, and use a starter culture mix instead of standard starter culture. Complete the recipe as if you were making Feta.

When the cheese is brined, place the cheese in a cheese tray with coarse cheese mat fitted underneath. Place a second cheese mat on top and cover it with another cheese tray, with bottoms up.

Then place everything in a cooling box, a box with cooling elements or frozen bottles of water.

The trays serve to ensures high levels of humidity surrounding the cheese, whereas the cooling elements keep the temperature ideal (around 10-12°C). These conditions stimulates the growth of the desired molds that usually develops within 7 - 12 days.

Make sure to loosen the mats, flip the cheese trays upside down and replace the cooling elements each day in order to keep the right temperature, add fresh air and prevent the mould from sticking to the cheese mat. It is helpful to keep a thermometer inside the cooling box to be able to monitor the temperature throughout the process. You maintain the optimum temperature by increasing or decreasing the intensity of the cooling by add more or less cooling elements.

High humidity levels within the trays is intentional as it enhances of mould development. Due to that, small amounts of water/whey might leak in to the trays, therefore make sure to flip the trays upside down over a kitchen sink, whilst holding them firmly together.

When the cheese is completely covered by white mould, wrap it in cheese paper and leave it to mature in the refrigerator for another 1 - 4 weeks.

A thinner cheese requires a shorter maturation period, 1 - 2 weeks (brie).

A thicker cheese requires a longer maturation period, 3 – 4 weeks (camembert).

Please see our detailed recipes in the top menu.

Facts

Shipment weight320g


Shipping (Denmark): 49,00 DKK - Select country:
You may add additional 76 g for the same shipment price. See more here.


Making cheese and yogurt yourself - is fun, a hobby, a science and a little art.

Once you realize that with the appropriate tools and ingredients, mixed with a little patience and good hygiene you can make all kinds of cheese and yogurt itself, then this opens up a huge world of 'do it yourself' experiences.

The equipment, ingredients and recipes included in the standard cheese kit from Hjemmeriet helps you to produce:

  • Feta cheese is the simplest cheese to make, and if you follow the step by step recipe you will succeed - it is a success every time and the taste surpasses the industry's products with several lengths. Feta cheese is often ready to eat immediately after preparation or it can be matured for 1-2 weeks. If you store the cheese in grape seed oil, the cheese can be kept for several months in the refrigerator.

  • Ricotta is a whey cheese made by heating the whey originating from the production of feta cheese, for example. Ricotta can be eaten 'naturel', it can be seasoned or might be used in dishes, like lasagna or cheesecake.

  • Havarti is a semi-hard cheese with a recipe close to that of feta cheese - the differences is a few changes in the production and maturation time.

  • Smoked cheese is a so-called fresh cheese. It can be made with many possibilities of variation, both with or without the use of rennet. Fresh Cheese / smoked cheese, is basically soured milk which is drained and eaten completely fresh, without storage.

  • Cream cheese is very easy to produce, and you can season it as you wish. Cream cheese may be manufactured with or without rennet - if rennet is used this gives a slightly firmer cheese.

  • Cottage cheese is made within a few hours and with a little experience you will manage to get a very good taste and structure to the cheese. Cottage cheese is often made from skimmed milk, but feel free to use other types of milk and/or cream. Eat it fresh, on a slice of bread with a tomato, or mixed with fresh vegetables.

  • Mozzarella is not only the cheese for pizza. If you follow the recipe is not difficult to make, however, it requires more work than for example feta cheese. Mozzarella cheese is fun to make as it must be treated/stretched to achieve the proper elastic properties.
With the extensions to make moulded cheese you can produce
  • White mould cheese - Brie and Camembert - is very easy to produce - almost like producing the feta cheese. But you need to have more patience for the maturation process.

  • Blue mould cheese - Danish Blue, Roquefort, Gorgonzola, Stilton - takes a little more patience, but it will pay off.
With the extension for hard cheese you can produce
  • Danbo/Maribo - among the more advanced cheeses. These cheeses requires more work and patience, but it is possible.
 
If you have any questions, please do not hessitate to contact Hjemmeriet - we are always ready to give you our support, advice and guidance.
Cheese making kit - White and blue molded cheese - Offer
This kit compliments our standard cheese kit with cultures and equipment to make white and blue mould cheeses.
Product no.: 1103HB, Weight: 320 g., Temporarily out of stock
Price for
1 item:
280,00 DKK

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