Becoming an artisan cheesemaker is easier than you think. The Mad Millie Italian Cheese Kit contains everything you need to create six different types of Italian cheese. Just add milk!

With this kit, you’ll be whipping up the Italian favourites in no time. The biggest challenge is choosing what to make - Mascarpone, Ricotta, Ricotta Salata, Mozzarella, Bocconcini or Burrata? We say make them all!

Designed to be made in any kitchen, no specialised equipment or experience required. Includes specialised BPA Free Cheese Moulds.

No Artificial Flavours or Preservatives – Gluten-Free – Vegetarian

A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians.

Directions: Use 0.5 ml per litre of cow's milk at the time & temperature stated on your recipe. 

Mad Millie White Cheese Wrap  comes in 10 sheets (240x240mm)

Best for: Camembert, Brie and other white moulded cheeses.

This wrap is micro-perforated to allow the cheese to breath over a 6-10 week period during which the external white mould can infuse the interior.

The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from dying out whilst still allowing the cheese to breathe and develop in flavour and aroma.

This classically formed mould is specially shaped to optimise the development of Camembert and blue-veined cheese types.

The Mad Millie Fresh Cheese Culture is the ideal culture for soft and fresh cheeses.

5 sachets will make: 2 batches (8 kg/17.5 lb) Fresh Cheese

Mad Millie 4L Vegetarian Rennet.

This is a tablet strip containing x 10 vegetarian rennet tablets

Mad Millie Calcium Chloride 50ml [STORE IN FRIDGE OR DARK SHELF]

Restores vital calcium content to pasteurized and/or homogenized milk which helps to form a stronger curd.

Add 0.5ml of Calcium Chloride per litre (quart) of milk. Add once milk has been warmed, before adding starter culture or rennet. Shake well before use.