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...

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...

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...

Please note: the price of this product may include a tariff (price listed on our website includes any applicable tariff). Learn more here. Cheese Color double-strength contains annatto extract in...