Articles tagged as science (view all)

Question Bag: Expired Cultures

10 February, 2014

We want you to get started making cheese, not just any cheese but awesome cheese. 

With that being the goal, from time to time we do end up with expired products on our hands, they are rarely sent from our supplier with a full year on the product. All cultures are still packaged for commercial cheese makers who use these products very quickly thereby negating the expiry times. We are still juggling these factors for smaller home cheese makers.

So you, the home cheese maker, will likely be faced with questions over what to do with leftover expired culture at some point.

Here's our philosophy on expiration more here

The Science Behind Mozzarella - why it stretches?

07 October, 2013

When starting to make your own cheese, you may wonder what causes your favourite mozzarella to stretch. Your passion for Mozzarella may drive you to think of the science behind the cheese...