Other Ingredients

Calcium chloride (CaCl) improves curd-making properties of coagulants and optimizes yields. Calcium chloride is particularly recommended for use in milk that will not coagulate properly or well under normal conditions due to over heat treatment...

Iodine-free flake salt, dissolves easily. CONTAINS:Sodium chloride USED TO MAKE: Direct application to cheese/curd, also used in brine solutions. KOSHER STATUS: Kosher, certificate available GMO STATUS: non-GMO

Citric acid powder (Food Grade USP-NF/FCC): fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking. Often used to acidify the curds when making mozzarella or ricotta. CONTAINS:Citric acid USED TO MAKE: Mozzarella,...

Cheese Color double-strength contains annatto extract in water and potassium hydroxide. Annatto is the common name for the colorant used in cheesemaking. Annatto is derived from the seeds of the annatto tree, Bixa orellana. Annatto has been used as a...